Here is another healthy dinner recipe from my alternate, non-baking personality. It’s especially for those of us who are working to fight the forces of Food Blogger’s Butt, which is the name I’ve given this peculiar condition that has recently settled in my pants. I think anyone who has spent much of the winter baking knows all too well what I’m talking about.

Beans and greens are a comforting, homey dish that I just love, especially with rapini (aka broccoli rabe) for its bitter, slightly mustardy flavor. Rapini also happens to be an excellent source of vitamins A, C, and K, as well as calcium. Polenta, former peasant dish that it is, is extremely filling and also fast to make, provided you use the instant kind (which I have no qualms about, personally - who wants to stand at the stove, stirring for hours? If you have kids, on the other hand, what an excellent way to put them to work). I almost feel guilty writing this down as it’s so simple, but it serves as another good reminder that cheap, quick food doesn’t have to be bad for you.

Polenta with Beans and Greens
Serves 2-3

2 tablespoons olive oil
3 cloves garlic, chopped
1 small or 1/2 medium onion, thinly sliced
1 bunch (approx. 1 lb) rapini, rinsed and with hard stems cut off
1 can cannellini beans, rinsed and drained
1 can whole plum tomatoes, crushed slightly with your hands
salt and pepper to taste

3 cups water or stock
1 1/2 teaspoons salt
1 tablespoon butter
3/4 cup polenta

Grated sharp cheese, for serving

Heat oil in a large sauté pan. Add onion and cook until translucent. Add garlic and cook for 1 minute, then add drained beans and tomatoes. Cook for a few minutes, then add rapini. Cover pan and cook for about 7 minutes, or until rapini is wilted but still green. Add salt and pepper to taste. Serve beans and greens hot over soft or baked polenta.

Place water, butter, and salt into a small heavy saucepan (about 2 qt) and bring to a boil. When boiling, stir in polenta and cook, stirring constantly, 10-15 minutes or until thick and smooth. For soft polenta, serve immediately. For polenta squares, spread hot mixture into a lightly oiled 8″ square pan, brush with olive oil, and bake at 425°F for 40 minutes or until slightly crisp at the edges. Cut into squares and serve topped with hot beans and greens and topped with grated sharp cheese.

Posted by the cookworm on Wednesday, February 6th, 2008 at 1:11 pm.