White Bean and Sundried Tomato Polenta with Broccoli Sauce

Polenta:

Bob's Red Mill Organic Polenta - Corn Grits, 1.5 cup
1 medium zucchini
Garlic, 3 cloves
Olive Oil, 2 tbsp
1 bag dried white beans
Sun Dried Tomatoes, .5 cup
Balsamic Vinegar, 3 tbsp
Salt, to taste
crushed red pepper, 1 serving
Cheese, Parmigiano Reggiano, 2 tbsp

Sauce
2 medium heads of broccoli
2 cups milk
1 tablespoon butter or margarine
1 tablespoon flour
1/4 cup parmigiano
1/2 cup cheddar
salt and pepper to taste

makes two pie plates plus a large pot of sauce: 8 - 16 servings (16 my size, 8 my husband's size - nutritional info is for 12 servings)

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