Polenta With White Beans, Basil and Tomato

Odds and ends came together in a delicious dinner. I made a large batch of polenta to eat over the next few days. This dish will work better with fresh tomatoes and basil from the garden-I'll try it again in a few months when my own supply is in full swing. Because the supermarket tomatoes have been so dreadful lately (even the hothouse ones) I opted for tinned ones.

You Will Need:

For The Polenta:

6 cups water

1 teaspoon salt

2 cups polenta grits

3 tablespoons butter

In a large heavy pot, bring the water and salt to a boil. Stir the polenta in slowly stirring constantly. Reduce heat to a slow simmer and with a long spoon (you need to stand back as this stuff "spits", keep stirring until it is really thick. If you've never made it before, this will take about thirty minutes. It will be difficult to stir at the end, but keep it moving as it will burn. Expect to spend the entire time on your feet stirring.

Pour into a greased glass or ceramic baking pan-9x13 makes a good thickness for cutting later, but if you prefer thicker slices go smaller. Some people use bowls which is also OK.

After ten minutes, unmould it carefully onto a plate. Chill until ready to fry.

To fry polenta: in a heavy frying pan (I used cast iron) heat a bit of olive oil and fry until it develops a crust. Turn and cook other side.

For the Beans/Vegetables:

4 cups cooked white beans

1 small tin of whole tomatoes, seeded and drained-chopped coarsely

1/2 red onion, sliced

3 cloves garlic, chopped

About ten Greek olives

1 teaspoon dried thyme

1/2 teaspoon dried marjoram

1/2 cup fresh basil-torn

Olive oil

Grated Provolone and Parmesan cheese for topping.

In about 3-4 tablespoons of olive oil, cook the onion, garlic and olives until they begin to soften. Reduce heat to low. Add the beans, thyme, marjoram and cook a bit longer until beans are heated through. Add the tomatoes and basil and cook a few more minutes to blend. Serve over polenta. Top with cheese.