Polenta And Cannellini Beans ( Impastoiata ) Recipe

• 2 Tbsp. extra virgin olive oil
• 1 sm onion finely minced
• 1 clv garlic finely minced
• 4 x fresh sage leaves minced
•     the needles of a 10cm rosemary sprig
• 1 x salt and freshly grnd pepper
• 400 gm canned tomatoes coarsely minced with their juice
• 1 1/2 lt vegetable stock
• 225 gm maize (polenta) flour
• 300 gm cooked or possibly canned cannellini beans

Directions