breakfast

Polenta e Fagioli all'Uccelletto (Creamy Polenta with White Beans in Tomato-Rosemary Sauce)

Name: Polenta e Fagioli all'Uccelletto (Creamy Polenta with White Beans in Tomato-Rosemary Sauce)
Ingredients: 68.7 g Beans, white, mature seeds, raw (cooked equivalent); 7.1 g Polenta integrale (Polenta Valsugana); 279.7 g Pomodorina with Fresh Basil pasta sauce; 2.4 g Garlic, raw; 4.7 g Shallots, raw

Nutrition

440

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Beans, white, mature seeds, raw (cooked equivalent)68.7 g

Polenta integrale (Polenta Valsugana)7.1 g

Pomodorina with Fresh Basil pasta sauce279.7 g

Garlic, raw2.4 g

Shallots, raw4.7 g

Instructions

Bring 150ml of water to a boil in a small saucepan, whisk in the polenta, lower heat to a simmer and stir constantly for 5-7 minutes until thick and creamy. Season with a pinch of salt.

Meanwhile, in a separate small skillet, sauté minced shallots and garlic in a splash of water (or a minimal drop of oil) until translucent and fragrant.

Add the Pomodorina sauce and the cooked white beans to the skillet. Simmer gently for 8-10 minutes to allow the flavors to marry and the sauce to reduce slightly, coating the beans. Stir in fresh rosemary leaves toward the end for aromatics.

To plate, spoon the soft, warm polenta into a shallow bowl. Top with the savory tomato-bean mixture. Garnish with a crack of fresh black pepper and a final dash of fresh rosemary.