Tuesday, January 5, 2010

Vegetarian Italian Sausage and Bean Stew with Polenta

I got this recipe from the Morningstar website and just made a few tweaks. We *really* liked it, and it is super-easy to prepare. Throw together a salad and a take-and-bake crusty loaf of break (we love Pillsbury) and you have a wonderful (and healthy) meal with minimal effort. The hardest part is finding the veggie sausage crumbles -- if you can't, you could use the regular ground crumbles, but I'd add some more savory spices if you go that route.

2 teaspoons olive oil (I just used Pam)
2 Tbsp jarred minced garlic (or fresh, to taste)
1 1/2 cups chopped white onions
2 cans (14 1/2 oz. each) diced tomatoes with basil, garlic and oregano, undrained
2 cans (15 oz. each) cannellini beans (white kidney beans), drained
1 package Morningstar Farms Sausage Style Recipe Crumbles
1 package (16 oz.) prepared polenta (preferrably with Italian seasoning) cut into 1/4-inch slices
salt, pepper, red pepper flakes to taste...and a dash of cayenne pepper if so inclined

1. In large saucepan combine olive oil (or Pam), onions, and garlic over medium heat, saute until onions are translucent.
2. Add tomatoes, beans, and sausage crumbles. Bring to a boil and reduce heat to a simmer. Season additionally if desired.
3. Fry polenta slices in a large skillet in olive oil (or Pam) until golden and crusty, about 3 minutes per side. Spoon stew over polenta slices and serve immediately.

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