Tuscan White Beans with Rosemary Polenta Bread

 

As you may or may not know I am a dietitian. This recipe is a take off of a meal one of our interns made for a cooking class. I really liked it because so many of the interns had made some variation on a chicken breast- BORING! I think if you want people to eat healthy foods you need to stop shoving boneless skinless chicken breast down their throats. OK, off my soapbox.

 

In the original recipe the bread and the beans were separate- but I like to cook them together to make a delicious casserole!

 

To make the beans:

2 cans canellini beans rinsed- or use dry beans if you like, really any white beans will work
1 10 oz can diced tomatoes- or use fresh if you like
2 Tbs olive oil
2 Tbs chopped fresh sage
2 cloves minced garlic
salt and pepper to taste

Mix all ingredients together and pour in a 9X9 baking dish

To make the polenta bread I cheated and used jiffy cornbread mix made according to package directions and stir in 2 Tbs fresh or dried rosemary.

Pour the cornbread mixture over the beans and bake until cornbread is golden brown.

Serve with sauteed zucchini- with more garlic of course. There's no such thing as too much garlic in my opinion.

The rosemary in cornbread is really amazing- you should try it on its own as well!

wishing you a full tummy,
Emmy


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