Breakfast · Italian · 10 min
Polenta e Fagioli all'Uccelletto (Creamy Polenta with White Beans in Tomato-Rosemary Sauce)
- Calories
- 466
- Protein
- 17g
- Carbs
- 62g
- Fat
- 12g
Ingredients
- 7.1 g polenta cornmeal
- 150 ml water
- 162.3 g white beans
- 264.8 g Pomodorina pasta sauce
- 4.7 g shallot
- 2.4 g garlic
- 1 tsp olive oil
- 1 sprig fresh rosemary
- 0.125 tsp black pepper
- 0.25 tsp salt
Method
- 01In a small saucepan, bring 150 ml of water and a pinch of salt to a boil. Slowly whisk in the dry polenta cornmeal.
- 02Reduce heat to low and cook polenta, stirring constantly, for 5 to 7 minutes until smooth, thick, and creamy. Remove from heat and cover to keep warm.
- 03Heat olive oil in a skillet over medium-low heat. Add the minced shallot and garlic, sautéing for 2 minutes until translucent and fragrant.
- 04Add the cooked white beans, Pomodorina tomato sauce, and half of the finely chopped fresh rosemary to the skillet. Season with salt.
- 05Simmer gently over low heat for 8 to 10 minutes until the sauce reduces slightly and thoroughly coats the beans.
- 06Spoon the warm polenta into a shallow breakfast bowl and top with the savory white bean tomato mixture.
- 07Garnish with freshly ground black pepper and the remaining fresh rosemary before serving.
Cook it with the whole plan around it
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