White Bean and Sundried Tomato Polenta with Broccoli Sauce
- Number of Servings: 12
Ingredients
Polenta: Bob's Red Mill Organic Polenta - Corn Grits, 1.5 cup 1 medium zucchiniGarlic, 3 cloves Olive Oil, 2 tbsp 1 bag dried white beansSun Dried Tomatoes, .5 cup Balsamic Vinegar, 3 tbsp Salt, to taste crushed red pepper, 1 serving Cheese, Parmigiano Reggiano, 2 tbsp Sauce2 medium heads of broccoli2 cups milk1 tablespoon butter or margarine1 tablespoon flour1/4 cup parmigiano1/2 cup cheddarsalt and pepper to taste
1. Soak and cook beans. Add a bit of olive oil, salt, balsamic vinegar and sun dried tomatoes. Set aside.
2. Saute zucchini in a bit of oil with garlic and crushed red pepper.
3. Cook polenta, add zucchini and bean mixtures. If beans are too much, can be reserved and served alongside so polenta doesn't fall apart.
4. Pour polenta into two greased pie pans. Drizzle a tiny bit of oil on top,
5. Bake in 400 fahrenheit oven for about 20 - 30 minutes. Top with grated parmigiano and return to oven until browned.
Sauce
1. Chop and steam broccoli (including stems)
2. Melt butter in saucepan, add flour, add milk. Let thicken. Add broccoli, add parmigiano and cheddar. Season to taste (I use lots of black pepper).
Serving Size: makes two pie plates plus a large pot of sauce: 8 - 16 servings
2. Saute zucchini in a bit of oil with garlic and crushed red pepper.
3. Cook polenta, add zucchini and bean mixtures. If beans are too much, can be reserved and served alongside so polenta doesn't fall apart.
4. Pour polenta into two greased pie pans. Drizzle a tiny bit of oil on top,
5. Bake in 400 fahrenheit oven for about 20 - 30 minutes. Top with grated parmigiano and return to oven until browned.
Sauce
1. Chop and steam broccoli (including stems)
2. Melt butter in saucepan, add flour, add milk. Let thicken. Add broccoli, add parmigiano and cheddar. Season to taste (I use lots of black pepper).
Serving Size: makes two pie plates plus a large pot of sauce: 8 - 16 servings
Nutritional Info Amount Per Serving
- Calories: 314.7
- Total Fat: 11.0 g
- Cholesterol: 10.6 mg
- Sodium: 720.0 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 7.4 g
- Protein: 13.4 g
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