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garlic canola oil tomatoes sage chicken white beans salt freshly ground black pepper water butter milk salt instant polenta
Viewed: 26 - Published at: 7 years agoIngredients
- 8 cloves garlic, peeled
- Canola oil for greasing pan
- 4 plum tomatoes, halved and seeded
- 6 sage leaves, chopped
- 1 cup chicken or beef stock
- 1 15 1/2-ounce can white beans, rinsed and drained
- 1/4 teaspoon salt (optional)
- Freshly ground black pepper to taste
- 2 cups water
- 1 tablespoon butter
- 1 tablespoon milk
- 18 teaspoon salt
- 1/2 cup instant polenta
Method
- To make the beans, preheat oven to 400 degrees.
- Fill a small saucepan with enough water to cover the garlic.
- When water boils add garlic and cook one minute.
- Drain and repeat this procedure three times -- it will eliminate the harshness and leave the flavor.
- Mash the garlic with garlic press; set aside.
- Lightly oil a roasting pan and place tomatoes in pan.
- Roast 10 to 15 minutes, turning once, until juice is released and skins have puckered.
- When tomatoes are ready, peel and add to pot large enough to hold all the ingredients for the beans.
- Add the garlic, sage, stock and beans.
- Simmer until mixture is thick and most of the liquid has evaporated.
- Season with salt if desired and pepper.
- To make the polenta meanwhile, boil water in small pot with the butter, milk and salt.
- When water boils, reduce heat slightly and slowly whisk in polenta.
- Reduce heat to very low and cook the polenta 3 to 5 minutes, stirring frequently.
- To serve, spoon polenta into a shallow bowl or plate and spoon bean sauce over top.
