Crispy Polenta with Tomato and White Bean Ragout

Crisp polenta gives this tomato and white bean ragout a satisfying base. Use a tube of ready-made polenta for a faster dinner, or cook coarse cornmeal according to its package directions and chill it until firm before slicing. The ragout is flexible: add spinach near the end, use parsley or basil, and adjust seasoning to taste. This is a recipe idea, not a therapeutic diet.

Ingredients: 4 servings

• 1 tube prepared polenta, about 18 ounces, or 3 cups cooked firm polenta
• 1 tablespoon olive oil, plus a little for the pan
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 can (15 ounces) white beans, drained and rinsed
• 1 can (14 ounces) crushed tomatoes
• 1/2 teaspoon dried oregano
• 1/4 teaspoon smoked paprika, optional
• 2 cups baby spinach, optional
• Black pepper and salt to taste
• Chopped parsley, for serving

Method

1. Slice prepared polenta into rounds or rectangles about 1/2 inch thick. Warm a lightly oiled skillet over medium heat. Cook pieces in batches until golden on each side, about 4 minutes per side. Transfer to a plate and keep warm.

2. In a saucepan, warm one tablespoon of olive oil. Cook the onion until softened, about 5 minutes. Add garlic and stir for 30 seconds.

3. Stir in beans, tomatoes, oregano, paprika, and black pepper. Bring to a gentle simmer and cook for 12 to 15 minutes, stirring occasionally. Add a little water if the sauce becomes thicker than you like.

4. If using spinach, fold it in during the final few minutes until wilted. Taste and adjust salt.

5. Spoon the ragout over crisp polenta and finish with parsley.

Make it your own

For a softer texture, serve the bean mixture over freshly cooked spoonable polenta. Add grated cheese if it fits your preferences. If you use homemade broth, check its seasoning before adding salt. Rinsing canned beans is optional and may change sodium content and texture. For a gluten-free meal, check the labels on prepared polenta, broth, and seasonings for cross-contact information if needed.

Refrigerate leftovers in shallow containers within two hours, or within one hour when the room temperature is above 90°F. USDA recommends reheating leftovers thoroughly.

Sources and further reading

• Leftovers and Food Safety — USDA Food Safety and Inspection Service.

Health disclaimer

This article is for general education only. Its information and suggestions are not medical advice, diagnosis, or treatment and may not be right for everyone. Ask a qualified health professional for advice that fits your health, medications, and needs before changing your diet, exercise, supplement use, or care.