White Beans, Polenta, Roasted Tomatoes and Garlic

Name: White Beans, Polenta, Roasted Tomatoes and Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cloves garlic, peeled; Canola oil for greasing pan; 4 plum tomatoes, halved and seeded; 6 sage leaves, chopped; 1 cup chicken or beef stock; 1 15 1/2-ounce can white beans, rinsed and drained; 1/4 teaspoon salt (optional); Freshly ground black pepper to taste; 2 cups water; 1 tablespoon butter; 1 tablespoon milk; ⅛ teaspoon salt; 1/2 cup instant polenta

Servings: persons

8 cloves garlic, peeled
Canola oil for greasing pan
4 plum tomatoes, halved and seeded
6 sage leaves, chopped
1 cup chicken or beef stock
1 15 1/2-ounce can white beans, rinsed and drained
1/4 teaspoon salt (optional)
Freshly ground black pepper to taste
2 cups water
1 tablespoon butter
1 tablespoon milk
⅛ teaspoon salt
1/2 cup instant polenta

1
To make the beans, preheat oven to 400 degrees.
2
Fill a small saucepan with enough water to cover the garlic.
3
When water boils add garlic and cook one minute.
4
Drain and repeat this procedure three times -- it will eliminate the harshness and leave the flavor.
5
Mash the garlic with garlic press; set aside.
6
Lightly oil a roasting pan and place tomatoes in pan.
7
Roast 10 to 15 minutes, turning once, until juice is released and skins have puckered.
8
When tomatoes are ready, peel and add to pot large enough to hold all the ingredients for the beans.
9
Add the garlic, sage, stock and beans.
10
Simmer until mixture is thick and most of the liquid has evaporated.
11
Season with salt if desired and pepper.
12
To make the polenta meanwhile, boil water in small pot with the butter, milk and salt.
13
When water boils, reduce heat slightly and slowly whisk in polenta.
14
Reduce heat to very low and cook the polenta 3 to 5 minutes, stirring frequently.
15
To serve, spoon polenta into a shallow bowl or plate and spoon bean sauce over top.

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 cloves garlic, peeled, Canola oil for greasing pan, 4 plum tomatoes, halved and seeded, 6 sage leaves, chopped, and more.

Yes, White Beans, Polenta, Roasted Tomatoes and Garlic falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!