Leftover polenta makes a mighty ragout

(Polenta complements this bean and vegetable ragout)

Polenta is such a versatile recipe, it lends itself to a variety of dishes. Leftover slices of grilled polenta is the basis of this Polenta Ragout that Michael devised one night for dinner. He is a very creative cook and can look in the fridge to see what's there and whip up a delectable meal with no recipe to guide him. I love coming home to one of Michael's hearty homemade meals.
Recently, he spied leftover slices of polenta in the fridge and set about to make this delicious one-skillet meal.
White beans are added to a saute of garlic, onions and peppers, and then the polenta is cubed and tossed in at the end to soften it a bit and for the flavors to co-mingle.
This recipe would also work well with a few ripe tomatoes tossed in.
I love meals that can be made using just a skillet, especially during the week when you want something quick and satisfying with little cleanup after a long day at work.

With cooler temperatures and shorter days this time of year, this ragout is a perfect dish for a cool evening.

Polenta-Bean Ragout

1. 2-3 cloves garlic, minced
2. 1 medium onion, chopped
3. 1 medium bell pepper
4. 1 long hot chili pepper (optional)
5. 1 15-ounce can of cannellini beans, drained and rinsed
6. Fresh parsley and basil, chopped
7. 4 slices of grilled polenta, cubed
8. Olive oil
9. Salt, pepper, to taste
10. Dash of Tamari
    

• In a large skillet, heat the olive oil and toss in the garlic and onions.
• Saute until they start to sweat.
• Add the peppers and cook another 3 minutes or so.
• Add the fresh herbs, salt and pepper.
• Toss in the beans and mix well.
• Add the Tamari.
• Let the beans heat through, then add the cubed polenta.
• Put the lid on the skillet and let cook another 5 minutes or so.

Serve with a sprinkling of crushed red pepper or Parmesan.
The combination of beans, vegetables and polenta make a nutritious, hearty meal in a bowl.