Recipe - Italian S**Sage And Bean Stew With Polenta

One fourth pound GimmeLean S**sage Style
One half cup Dry white wine or broth
29 ounce Canned minced tomatoes with
basil; garlic and oregano,
(2 cans)
30 ounce Cannellini beans; (2 cans),
rinsed & drained
1 teaspoon T.J. 21 seasoning salute;
(or your favorite
seasonings)
16 ounce Prepared polenta; (1 pkg.)
cut into 1/4" slices
1 One half cup 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 nonstick skillet) and heat pan over med.high heat. Working in
batches, cook polenta slices until crusty, about 3 min. per side. (OR: Bake
in 375400F 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

Posted to fatfree digest by "Richard M. Swanson" sharpy@sedona.net on Nov
16, 1998, converted by MM_Buster v2.0l.