Categories: Beans (Round), Italian, Main Dish, Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1/4 cup white wine
- 1 teaspoon bottled minced garlic
- 1 teaspoon dried oregano
- 2 (15 ounce) cans black beans
- 2 (14 1/2 ounce) cans vegetable broth
- 1/2 teaspoon dried rosemary
- 1 cup yellow cornmeal
- 1/2 cup grated parmesan cheese
- 1 tablespoon margarine
Directions
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Add the oil to a saucepan and let get heated over medium heat.
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Add in onion; increase heat to high and stir/saute onion for 3 minutes or until tender.
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Add in the wine, garlic, and oregano; stir and cook for 1 minute.
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Drain one can of beans and add to saucepan; add in the other can of beans undrained; stir to combine.
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Cover pan and lower heat to medium; let cook while you are making the polenta; uncover and stir occasionally and season to taste with salt/pepper if needed.
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Add the vegetable broth and rosemary to a soup pot; cover and bring to a boil over high heat.
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Uncover and lower heat to medium.
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While whisking constantly, slowly and gradually add the cornmeal to the boiling broth.
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Continue whisking for 2-3 minuutes or until the mixture is a porridgelike consistency.
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Take polenta off burner and add in the cheese and margarine; stir to combine; season with salt and pepper if needed.
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Spoon polenta into individiual serving bowls; top with beans.
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Serve warm.