This dish was part of our Meal Plan a couple of weeks ago. Since I linked up to the original recipe, I wasn’t going to report on it here again but then I realized that over the years I have changed up the recipe to suit our needs better. So here is our version. Don’t be afraid of the polenta, it is super easy and this is one of my favorite ways to make polenta as it stays quite soft and creamy.
And I am sorry that the picture isn’t more appetizing – it really is delicious! Serve with a tossed salad to get in your green vegetables.
Italian White Beans with Polenta
Adapted from Cooking Light magazine
1 tbsp olive oil
1-2 medium onions, chopped *
1/8 tsp red pepper
4 cloves garlic
1 bay leaf
1/2 cup water
2 – 15 oz cans of white beans, drained and rinsed *
1-1/2 tbsp white wine vinegar *
1/4 tsp salt
1/8 tsp black pepper
4 cups water
1/2 tsp salt *
1-1/4 cup cornmeal
1 Tbsp butter
1/3 cup fresh grated Parmesan cheese
Fresh grated Parmesan cheese, for serving
Heat the oil in a skillet. Add onions and saute until they are beginning to soften. Add pepper, garlic and bay leaf. Saute 2 minutes. Stir in the water and beans. Cook until the beans are heated through. Stir in vinegar, salt and pepper. Discard the bay leaf and serve over the polenta with parmesan on top.
To make the polenta, bring the water and salt to a boil in a large, deep pot. (Polenta will bubble and splatter.) Reduce the heat to medium and slowly whisk in the cornmeal to avoid lumps. Whisk until it thickens, about 5-7 minutes. Remove from heat. Stir in the butter and cheese and serve.
* Onions – we like a lot of onions. You can use less if you’d like.
* White Beans – I use either Great Northern or Cannellini beans. Both work.
* White wine vinegar – It can be found with the other specialty vinegar at your local grocery store. We like vinegar and we like to taste it, so I use a lot in this dish. You can use less if you’d like.
* Salt – I don’t always salt my polenta water. It won’t affect anything if you don’t use it.