1/3 cup dry white wine 1 tbsp minced garlic
1 16oz can white beans, drained and rinsed
14oz chicken broth
4 cups chopped escarole
1 tsp chopped rosemary
Parmesan, for topping
Tomato Sauce (must be made 1-2 hours ahead): 3 tbsp unsalted butter
1 cup chopped onion
1 medium fennel bulb, chopped
2 tsp minced garlic
2 tsp oregano
¼ tsp red pepper flakes
Salt and pepper
1 small carrot, chopped
1 28oz can whole tomatoes
Polenta: 1 tube precooked Polenta, because I’m lazy
Start by making your tomato sauce. This is less a sauce and more like a pile of tomatoes because it’s that thick, but I really, really liked it.
Melt the butter over medium heat in a heavy pot. Add the onion, fennel, garlic, oregano, red pepper, and a pinch of salt. Sauté until soft and fragrant, about 10 minutes. Add the carrot and sauté another couple minutes. Add the tomatoes and juice, breaking up the tomatoes with a spoon. Add another pinch of salt.
(You’re supposed to use San Marzano tomatoes but they were $5/can, so I just used regular)
Reduce heat to low and cook, uncovered, barely simmering, stirring occasionally, about 2 hours. Ours got very thick but I liked it like that! Salt and pepper to taste, and add more oregano if desired.
After the tomato sauce has started simmering, you can clean and do any more chopping you might have to do. The ragout takes only about 15 minutes, as does the polenta, so you have time.
When you’re ready, slice your polenta (note: if you’re making your own, I believe it takes 45 minutes or so, so leave yourself enough time!). You can pan fry the polenta, but I decided to broil it. It took a while, 15-20 minutes. I brushed each side with Garlic Gold EVOO and set it to broil on high until it got golden and a “crusty” exterior.
While the polenta was broiling, I made the ragout. In a large skillet heated over medium high, spray cooking spray or heat olive oil. Add onion and saute 4-5 minutes. Stir in wine, garlic, beans, and broth and bring to a simmer. Cover and cook for 7 minutes. Stir in your escarole and rosemary and cook for 4-5 minutes, stirring occasionally. We ended up letting it simmer for a good 10 more minutes and it thickened up quite a lot.
To serve, we put 4 polenta slices on a plate, topped with tomatoes, then beans, then Parmesan cheese. It wasn’t pretty but it tasted good! I think some bread would be good on the side, or you can add sausage to “meat it up.”
See? Not beautiful, but functional and yummy.
OK, gotta head to Girls on the Run!
Question: Do you have a SodaStream? Tell me about it!
Bonus Question: Ever combine or make a hybrid recipe?