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Polenta And Cannellini Beans ( Impastoiata ) Recipe

by Global Cookbook

Ingredients

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

1. First make the sauce.
2. Put the oil onlon garlic sage rosemary 1 tsp. of salt and plenty of pepper into a saucepan and cook for 10 min over a low heat.
3. Add in the tomatoes and cook till the sauce has thickened and the oilcomes to the surface (about 20-25 min).
4. While the sauce is cooking make the polenta.
5. Heat the stock.
6. When it begins to show bubbles at the side add in the maize flour in a very thin stream beating hard with a large balloon whisk or possibly a wooden spoon.
7. Cook stirring constantly at the beginning then very frequently for about half an hour.
8. Now throw the beans into the tomato sauce mix well and cook for 10 min or possibly so.
9. When the polenta has cooked for half an hour mix the cannellini stew into it and cook the whole thing for a further 10 min.
10. Taste and check the seasoning then spoon this nourishing and tasty mix into individual soup bowls.
11. Pass around a bottle of your best extra virgin extra virgin olive oil for everybody to drizzle a littel over the Impastoiata.

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