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White Bean Polenta Pie

Veggie.Lover's picture
  Fennel 1⁄2 Pound
  Water 2 Cup (32 tbs)
  Salt 1⁄4 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
2 Minutes

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2797 Calories from Fat 679

% Daily Value*

Total Fat 79 g121.9%

Saturated Fat 22.8 g114.1%

Trans Fat 0 g

Cholesterol 78.3 mg26.1%

Sodium 1808 mg75.3%

Total Carbohydrates 418 g139.4%

Dietary Fiber 158.4 g633.5%

Sugars 13.9 g

Protein 150 g300%

Vitamin A 361.5% Vitamin C 128.5%

Calcium 399.6% Iron 370%

*Based on a 2000 Calorie diet

White Bean Polenta Pie Recipe