Polenta Salad With White Beans
|Olive oil/Salad oil||2 Tablespoon|
|Onions||2 Medium, diced|
|Garlic||4 Clove (20 gm), pressed / minced|
|Regular strength chicken broth||2 3⁄4 Cup (44 tbs)|
|Polenta/Yellow cornmeal||1 Cup (16 tbs)|
|Canned white kidney beans||30 Ounce, drained, rinsed (2 Cans, 15 Ounce Each, Cammelini)|
|Basil dressing||2 Tablespoon|
|Thinly sliced carrots||2 1⁄2 Cup (40 tbs)|
In a 4- to 5-quart straight-sided pan, combine oil, onion, and garlic.
Stir often over medium heat until onion is sweet-tasting and golden, about 20 minutes.
Add 2 cups broth and bring to a boil over high heat.
Meanwhile, in a bowl, mix polenta with the remaining 3/4 cup broth.
Gradually stir polenta mixture into boiling broth.
Reduce to simmer; stir with a long spoon for about 15 minutes (polenta thickens quickly but needs more cooking to be stiff enough).
Smooth surface of polenta and let cool in pan until firm, at least 1 hour (or cover and chill up until next day).
In a large bowl, gently mix beans with basil dressing; set aside up to 4 hours.
In a 10- to 12-inch frying pan, bring 1 inch of water to a boil over high heat.
Add carrots; simmer, uncovered, until tender to bite, about 8 minutes.
Drain and let cool.
Mix carrots with beans.
Run a knife around rim of polenta; invert polenta onto a board and cut into 3/4-inch chunks.
Add to vegetables in bowl; mix salad gently.
Garnish with basil sprigs; season to taste with salt and pepper