Polenta w/Broadbeans, Sage & Caramelized OnionsPosted: September 24, 2009
This was a total comfort food meal, although not too terrible for you, like most comfort foods. I wanted some warm, creamy and with lots of flavor, but didn’t want to do any grocery shopping. Monday night, I picked up the broadbeans from Key Foods and a meal was born!
Polenta w/Broadbeans, Sage & Caramelized Onions
- 1 cup cornmeal
- 4 cups water
- pinch of salt
- wee bit of butter or olive oil
For Broadbeans w/Sage & Caramelized Onions
- 1 large can of broadbeans
- 1/4 cup chopped sage leaves (from our herb garden)
- olive oil
- salt and pepper to taste
- dash of white wine, optional
- 4 onions, sliced thinly
In a large pot, boil 4 cups of water. Once it starts boiling, add the cornmeal in a thin stream and whisk constantly (be careful not to get polenta bubbling up and burning you!). Keep whisking for a minute or two until the cornmeal is absorbed. Reduce heat to the lowest it can possibly get to and put a lid on it. Keep checking in on it and use a long handled wooden spoon to give it a couple of stirs so it doesn’t stick to the bottom. Keeping a lid on the pan allows the moisture to build up, so you don’t have to keep constantly whisking. This should take about 30-40 minutes. If you want a more liquid polenta, add more liquid. If you want something more solid, uncover the pot for the last few minutes of cooking, but keep stirring!
For the Broadbeans w/Sage & Caramelized Onions:
Caramelize the onions first. Heat up some olive oil in a large pan and add the onions. Stir them around a bit until they start to brown. Cover and reduce heat to a simmer. Like the polenta, check on these occassionally and give them a good stir to prevent them from burning. When they are all a delicious golden brown color and smell amazing, they are done. Put in bowl and set aside.
Using the same pan, add a bit of olive oil and add the sage over medium heat. Let the sage sizzle for a bit and add the beans (rinsed from the can). Stir and add a splash of white wine or water. Cover and let the beans cook through on a simmer.
Put polenta in a bowl. Add the beans and sage. Top with caramelized onions and a bit of Parmesan cheese if you like. Swoon.