Thanks to some great friends on Portland, OR for cooking up some polenta love and getting me hooked!
3 cups water
1 cup corn grits (polenta) try Bob’s Red Mill (Gluten Free will need to double check package to ensure GF)
1 can rinsed white beans (cannelini, great northern, or white kidney)
4-5 fresh diced tomatoes
2 cloves crushed garlic
1 tsp Italian herb mix
pinch of thyme
pinch salt and pepper (to taste)
2 Tbsps olive oil
Begin with the beans and tomatoes mixture by putting the olive oil and garlic in a heated saucepan to saute for a few minutes. Turn heat to medium and add the beans and tomatoes and stir. Add the spices, stir and simmer for about 15 minutes.
As the beans and tomatoes simmer, heat 3 cups of water in another saucepan until it boils.
Add 1 cup of polenta and turn the heat to medium. Stir frequently until the polenta thickens and begins to pull away from the sides of the pan. You may also want to add some pepper and spices into the mix.
You can serve the polenta soft with the beans and tomatoes over it.
Alternatively, you can spread the polenta out into a 13×9 glass pan and put in the fridge for 15 minutes to firm up. Remove from fridge and slice polenta into squares or triangles and lightly pan fry to reheat. Serve with tomatoes and beans over crispy polenta. Enjoy!