White Bean Polenta Pie Recipe
Summary
Cooking Time2 MinDifficulty LevelMedium
Ingredients
| Fennel | 1/2 pound | |
| Water | 2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| 2/3 cup instant polenta | ||
| Vegetable cooking spray | ||
| Olive oil | 1 Teaspoon | |
| Carrot | 3/4 Cup (16 tbs), finley chopped | |
| Onion | 3/4 Cup (16 tbs), finley chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| Cannellini beans | 2 Can (10oz), drained | |
| Sage | 1/2 Teaspoon, rubbed | |
| Ground red pepper | 1/4 Teaspoon | |
| Provolone cheese | 1 Cup (16 tbs), shredded | |
Directions
Wash fennel; trim off leaves, and mince, reserving 2 tablespoons.
Trim off tough outer stalks, and discard.
Cut bulb in half lengthwise; remove and discard core.
Cut bulb crosswise into 1/4 inch slices, reserving 3/4 cup.
Reserve remaining fennel leaves and bulb for other uses.
Combine water and salt in a 10-inch cast-iron skillet; bring to a boil.
Add polenta in a slow, steady stream, stirring constantly.
Reduce heat; cook, uncovered, 5 minutes or until mixture pulls away from sides of skillet, stirring constantly.
Remove from heat, and spread evenly in skillet.
Let stand 5 minutes.
Coat a large nonstick skillet with cooking spray; add olive oil.
Place over medium heat until hot.
Add 3/4 cup fennel, carrot, onion, and garlic; saute until tender.
Stir in beans, 2 tablespoons fennel leaves, sage, and red pepper.
Spoon bean mixture evenly over polenta; sprinkle with cheese.
Bake at 400° for 12 to 15 minutes or until thoroughly heated and cheese melts.
Let stand 15 minutes before serving.
Trim off tough outer stalks, and discard.
Cut bulb in half lengthwise; remove and discard core.
Cut bulb crosswise into 1/4 inch slices, reserving 3/4 cup.
Reserve remaining fennel leaves and bulb for other uses.
Combine water and salt in a 10-inch cast-iron skillet; bring to a boil.
Add polenta in a slow, steady stream, stirring constantly.
Reduce heat; cook, uncovered, 5 minutes or until mixture pulls away from sides of skillet, stirring constantly.
Remove from heat, and spread evenly in skillet.
Let stand 5 minutes.
Coat a large nonstick skillet with cooking spray; add olive oil.
Place over medium heat until hot.
Add 3/4 cup fennel, carrot, onion, and garlic; saute until tender.
Stir in beans, 2 tablespoons fennel leaves, sage, and red pepper.
Spoon bean mixture evenly over polenta; sprinkle with cheese.
Bake at 400° for 12 to 15 minutes or until thoroughly heated and cheese melts.
Let stand 15 minutes before serving.
Chef
