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Polenta Marinara

Yields8 Servings

 17 cans of canellini beans
For the sauce:
 3 tbsp olive oil
 1 medium yellow onion, finely chopped
 10 garlic cloves, thinly sliced
 30 cans of high-quality crushed tomatoes with juices
 ¼ tsp salt
For the polenta:
 4 cups vegetable stock, low sodium
 2 cups water
 ½ tsp salt
 2 cups dry polenta
 2 tbsp olive oil
 ½ cup grated parmesan cheese
Make the sauce.
1

Finely chop onion; slice garlic; drain and rinse beans.

2

Heat 3 tablespoons olive oil in a large saucepan over medium heat. When it shimmers, add onion and ¼ teaspoon salt. Cook until onion is softened and just beginning to brown, about 5 to 7 minutes.

3

Add garlic and cook until golden, about 2 minutes more.

4

Add tomatoes, their juices, and beans and bring mixture to a boil. Reduce heat to medium low and bring mixture to a simmer. Cook until sauce is slightly thickened, about 20 minutes.

Make polenta:
5

Grate ½ cup parmesan cheese using a box grater.

6

Bring 4 cups stock, 2 cups water and ½ teaspoon salt to boil in heavy large saucepan.

7

Gradually whisk in 2 cups polenta; whisk constantly until mixture is smooth and begins to thicken.

8

Reduce heat to low and cook until tender and thickened but still creamy, stirring often, about 5-10 minutes more.

9

Turn off heat and stir in 2 tablespoons olive oil and ½ cup Parmesan cheese.

10

Spoon ¾ cup polenta into a bowl and top with 1 cup of sauce.

Nutrition Facts

Serving Size 3/4 cups polenta, 1 cup sauce

Servings 8


Amount Per Serving
Calories 397
% Daily Value *
Total Fat 13.5g21%

Saturated Fat 2.9g15%
Trans Fat .1g
Cholesterol 5.5mg2%
Sodium 936.2mg40%
Potassium 1080mg31%
Total Carbohydrate 58.4g20%

Dietary Fiber 11.2g45%
Sugars 10g
Protein 16.1g33%

Calcium 20%
Iron 31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.