| 1 | There have been a number of good polenta suggestions...here is one that we enjoyed earlier this summer. |
| 2 | It was one of those hot days, so i chilled the polenta in a loaf pan, and just sliced it (without dry-frying or anything). |
| 3 | On top i put white beans and sage. |
| 4 | It"s an adaptation of a recipe from fields of greens (called warm cannellini beans with sage, p. |
| 5 | 270, for those of you with this cookbook) |
| 6 | put the beans into a saucepan with the bay leaf, savory and two of the sage leaves. |
| 7 | Warm gently until you need them, so that they take in the herb flavors. |
| 8 | Remove the herbs and bay leaf, leave the beans in their broth. |
| 9 | while the beans cook, chop the remaining sage leaves. |
| 10 | Water-saute the onion, ?t salt, and a few pinches of pepper. |
| 11 | Saute (i"ll probably use water next time; i tried wine, but i thought it made the whole thing to wine-y). |
| 12 | Over medium heat until the onion begins to release its juices. |
| 13 | Add the garlic and sage; saute for about 10 minutes, then add the wine and cook for a minute or two, until the pan is nearly dry. |
| 14 | add the beans and their broth to the onions along with ?t salt and a few pinches of pepper. |
| 15 | Lower the heat and cook for 20 minutes, adding alittle water if needed to keep the beans saucy. |
| 16 | Add salt and pepper to taste. |
| 17 | Add the parsley just before serving. |
