White Bean Polenta Pie
|Water||2 Cup (32 tbs)|
|Instant polenta||2⁄3 Cup (10.67 tbs)|
|Vegetable cooking spray||1|
|Olive oil||1 Teaspoon|
|Finely chopped carrot||3⁄4 Cup (12 tbs)|
|Finely chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Canned cannellini beans||30 Ounce, drained (2 Cans, 15 Ounce Each)|
|Rubbed sage||1⁄2 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Shredded provolone cheese||4 Ounce (1 Cup)|
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.