Will try once more to get this recipe in. Patty in AZ
Italian S**sage & Bean Stew with Polenta Makes 4 servings
1/4 pound GimmeLean - S**sage Style
1/2 cup dry white wine or broth
29 ounces canned diced tomatoes with basil, garlic and oregano (2 cans)
30 ounces cannellini beans (2 cans), rinsed & drained
1 teaspoon T.J. 21 seasoning salute (or your favorite seasonings)
16 ounces prepared polenta (1 pkg.) cut into 1/4" slices
1 1/2 cups frozen green beans (optional)
1. In a large nonstick skillet, heat s**sage and cook, breaking up clumps
with a spoon, about 3 minutes (use some broth or water if necessary).
2. Add wine and stir, scraping up any browned bits. Add tomatoes and cook,
stirring occasionally, until sauce thickens, about 6 min. Season with T.J.
21 seasoning salute. Stir in beans, reduce heat to low and simmer until
heated through, about 10 min. (Add green beans 5 min. before end, if
using).
3. Meanwhile, spray vegetable oil over bottom of large cast iron skillet
(or non-stick skillet) and heat pan over med.-high heat. Working in
batches, cook polenta slices until crusty, about 3 min. per side. (OR: Bake
in 375-400F oven for 10 to 15 minutes, turning once.)
4. Divide polenta slices among 4 plates and spoon stew over the top. Serve
immediately.
Makes 6 cups of stew for 4 servings.
SERVING SUGGESTION: Pair the stew with steamed broccoli rabe, or large
salad.
This is a good sauce to use on potatoes or pasta etc.
Adapted from Eating Well Magazine - Sept. 1997
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