MyNetDiary
Polenta with white bean tomato sauce
MyNetDiary

Polenta with white bean tomato sauce

  • 2 serving Total
429 cals/
serving

15 ingredients

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454 gram Organic polenta by Melissa's
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4 sprays, about 1/3 second each spray Vegetable cooking spray oil
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1/2 tablespoon Kalamata greece extra virgin olive oil by heb
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2 medium Carrots raw
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1/2 medium (2-1/2" dia) Onions red raw
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2 clove Garlic raw
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2 tsp Fennel seed ground or whole
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2 tsp, ground Oregano dried
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2 tsp, ground Basil dried
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1/4 tsp Pepper red or cayenne spice
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15 oz Tomato sauce canned
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0.5 cup Cannellini or white kidney beans canned no salt added
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1/2 cup Ricotta cheese part skim milk
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3/4 cup Water
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2 tbsp Parsley fresh or raw herb

Directions

Slice polenta (10 to 12 slices). Spray slices with cooking spray and brown in skillet, about 5 min per side. Turn off heat and set aside.

Make sauce: Chop the carrot and onion into small pieces. Mince the garlic. Spray saucepan with cooking spray then add olive oil and heat. add carrot and onion and saute until onion is translucent, about 5 minutes. And garlic and spices and saute one minute. add tomato sauce and 3/4 cup water. Rinse white beans and add. Simmer on low until thickened.

Serve: Dollop ricotta onto polenta slices. Place skillet under broiler to warm ricotta, about 2 minutes. Arrange polenta slices on plate and cover with sauce. Optional: Garnish with chopped fresh parsley, basil or oregano.

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