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Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 45 mins Servings: 4 polenta-with-white-bean-ragu-166-md110958.jpg
Ingredients Ingredient Checklist 2 cups low-sodium chicken broth Coarse salt and freshly ground pepper 2/3 cup regular or quick-cooking polenta 1 tablespoon extra-virgin olive oil, plus more for drizzling 2 cloves garlic, minced 1 stalk celery, thinly sliced, plus leaves for serving Pinch of red-pepper flakes 1/3 cup thinly sliced jarred roasted piquillo or red bell peppers 1 can (15 ounces) small white beans (such as navy), rinsed and drained
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 45 mins Servings: 4 polenta-with-white-bean-ragu-166-md110958.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 45 mins Servings: 4
Recipe Summary
prep: 30 mins total: 45 mins
Servings: 4
prep: 30 mins
total: 45 mins
prep:
30 mins
total:
45 mins
Servings: 4
4
polenta-with-white-bean-ragu-166-md110958.jpg
polenta-with-white-bean-ragu-166-md110958.jpg
Ingredients
Ingredients
- 2 cups low-sodium chicken broth Coarse salt and freshly ground pepper 2/3 cup regular or quick-cooking polenta 1 tablespoon extra-virgin olive oil, plus more for drizzling 2 cloves garlic, minced 1 stalk celery, thinly sliced, plus leaves for serving Pinch of red-pepper flakes 1/3 cup thinly sliced jarred roasted piquillo or red bell peppers 1 can (15 ounces) small white beans (such as navy), rinsed and drained
Directions
Bring broth and 2 cups water to a simmer in a saucepan over medium-high heat; season with salt. Slowly add polenta, whisking constantly. Simmer, stirring frequently and reducing heat as needed, until thick and creamy, 20 to 25 minutes for regular, or about 5 minutes for quick-cooking. Remove from heat; cover.
Heat a large skillet over medium heat; swirl in oil. Add garlic, celery, and pepper flakes; cook, stirring occasionally, until fragrant, about 2 minutes. Stir in roasted peppers and beans; season with salt and pepper. Cook until heated through, about 1 minute. Add 1/2 cup water and bring to a simmer; cook, mashing some of beans to create a creamy sauce, until thickened slightly, about 2 minutes. Serve over polenta, drizzled with oil and sprinkled with celery leaves.
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All Reviews for Polenta with White-Bean and Roasted-Pepper Ragout
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Polenta with White-Bean and Roasted-Pepper Ragout
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
