Polenta with White Bean and Garlic Sauce~ Gluten Free and Vegan

The other I was walking and apparently quite hungry because I thought up a recipe I couldn’t wait to try out. Yesterday I was able to start it, but since I haven’t been to the grocery for a few days I am somewhat hampered by what I have on hand. What I did have on hand was Bob’s Red Mill corn grits which I made into rosemary infused polenta, with cannellini bean and garlic sauce/paste and some veggies on top. The polenta was easy~ I followed a mixture of directions and added rosemary (minced, and from my front yard) while it was cooking on the stove top. It was only about a T and I should have added more rosemary and/or some other herbs to the 2C water/1 C cornmeal because it was blander than I like. I didn’t add butter like a lot of the recipes recommend, which might have added a bit more taste also, so perhaps next time. I then sauteed in a pan olive oil, onions, rosemary, garlic and at the last couple of minutes, a can of cannellini beans including about half the water that was in the can. This all went directly into the food processor to make a thick sauce, to which I added about a cup of basil leaves from my back yard. I actually wanted to make a full on pesto to add a layer to this dish, but I didn’t have enough basil so did it this way instead.

Those two items went into the fridge overnight, then in the morning when I put the sauce on the polenta it looked like this:
Next the chopped red peppers, artichoke hearts, and onions went on top with Mediterranean salt, black pepper, basil and oregano:
I cooked it in the oven at 350 for about 20 minutes, and then broiled it for another 10 to get the top browned a little. It was a good hearty dish, especially served on a bed of spinach, but next time I will add a lot more herbs because it lacked flavor. The real reason I’m posting about it is that you can do this kind of thing with just about any sauce, bean, and/or veggie available and it is a great gluten free dish. I suppose you could add meat too if you wanted. Next time I will do either pesto or red sauce and add the whole beans on top with the veggies. Or I might do a refried bean version and some Mexican cheeses. The options are endless~ just be sure to have plenty of herbs on hand to make the polenta really shine and not just a carrier for the other ingredients.

About kristenannmoore

Gluten free, mainly vegetarian herbalist living in beautiful Western Washington, but love to travel. My two boys have various other food intolerances including gluten, so I think and write about food quite a bit. Author of the children's book, The Knight Owl, which has it's own blog:http://theknightowlblog.wordpress.com/.
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