White beans with polenta

Ingredients

  • 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
  • < li itemprop = "ingredients"> Olive oil

  • ½ minced garlic

Preparation

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.


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