|2 servings||calories per servings 651|
This dish combines creamy canelini beans and tender vegetables cooked in a salty, sage-infused broth with creamy blue cheese-black pepper polenta. This fresh yet hearty dish combines unexpected flavors for a new vegetarian experience.
Please read entire recipe card before beginning.
Place a medium size saucepot over medium-high heat and add milk, 2 cups of water and a pinch of salt and pepper, proceed to the next step.
Place a large sauté pan over medium-low heat and add half the olive oil. Then add the shallots, green garlic whites, carrots, celery, sage, bay leaf and a healthy pinch of salt and pepper. Cook this mixture for 4-5 minutes while stirring intermittently, turn the heat to high, then add the beans, bouillon cube and 2 ½ cups of water. Bring this mixture to a simmer, turn down to low and cook for 15-20 minutes. While this mixture cooks proceed to next step.
When the milk/water mixture is almost to a boil add the polenta and stir vigorously with a whisk. Turn the heat down low and continue to stir to insure that the polenta is not clumpy or sticks to the bottom. Continue to cook and stir the polenta for 20-25 minutes using the whisk and a wooden spoon intermittently.
The ragout is ready when over half of the liquid has evaporated. The ragout should not be soupy but more like a thick stew. If it has too much moisture cook it for a little longer then adjust seasoning with salt and pepper. The polenta is done when it no longer tastes gritty but has a smooth, creamy texture. If it is too thick add a little water; once it has finished cooking, remove from the heat and stir in the butter, cheese and a healthy pinch of black pepper.
Divide the polenta into two bowls and top with bean ragout. Drizzle the remaining olive oil on top and enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...