Title: Italian S**Sage And Bean Stew with Polenta
Categories: None
Yield: 4 Servings

1/4 lb GimmeLean S**sage Style
1/2 c Dry white wine or broth
29 oz Canned diced tomatoes with
-basil; garlic and oregano,
-(2 cans)
30 oz Cannellini beans; (2 cans),
-rinsed & drained
1 ts T.J. 21 seasoning salute;
-(or your favorite
-seasonings)
16 oz Prepared polenta; (1 pkg.)
-cut into 1/4" slices
1 1/2 c Frozen green beans;
-(optional)

1. In a large nonstick skillet, heat s**sage and cook, breaking up clumps
with a spoon, about 3 minutes (use some broth or water if necessary).

2. Add wine and stir, scraping up any browned bits. Add tomatoes and cook,
stirring occasionally, until sauce thickens, about 6 min. Season with T.J.
21 seasoning salute. Stir in beans, reduce heat to low and simmer until
heated through, about 10 min. (Add green beans 5 min. before end, if
using).

3. Meanwhile, spray vegetable oil over bottom of large cast iron skillet
(or non-stick skillet) and heat pan over med.-high heat. Working in
batches, cook polenta slices until crusty, about 3 min. per side. (OR: Bake
in 375-400F oven for 10 to 15 minutes, turning once.)

4. Divide polenta slices among 4 plates and spoon stew over the top. Serve
immediately.

Makes 6 cups of stew for 4 servings.

SERVING SUGGESTION: Pair the stew with steamed broccoli rabe, or large
salad.

This is a good sauce to use on potatoes or pasta etc. Adapted from Eating
Well Magazine - Sept. 1997

Posted to fatfree digest by "Richard M. Swanson" on Nov
16, 1998, converted by MM_Buster v2.0l.