- 1 l of water
- 250 g of polenta
- 1 jar ½ kg white beans
- 1 small onion
- 1 can ½ kg of whole tomatoes
- 250 gr chopped spinach < / li>
- 100 ml vegetable broth
- ½ chili red chopped red or hot sauce
- 1 tsp chopped fresh basil
- ½ minced garlic
< li itemprop = "ingredients"> Olive oil
Bring the water to a boil and add the polenta. lower the heat and cook over low heat while stirring insistently.
Spread the polenta mixture in a square mold previously greased with oil (you have to have a little patience to spread the polenta completely as that tends to move but in the end it is distributed evenly).
Let cool and put in the refrigerator for at least 3 hours so that it is firm.
Remove the polenta from the mold and cut 1 cm wide sheets. make squares and cut these in half to obtain triangles.
Heat the oil in a pan, add the onion and garlic until the onion is tender. remove frequently. add the chopped tomatoes, broth and chili. bring to a boil, then lower heat and simmer uncovered for 5 minutes or until slightly thickened.
Add beans, spinach and basil; cook uncovered until spinach softens and is hot.
Before serving, pass the polenta on a lightly oiled hot griddle. brown on both sides and arrange on the plate accompanied by the previous mixture. serve hot.