Crispy Polenta with Tomato and Tuna Braised Cannellini Beans

11 Jan

I’ve realized I’m always a bit haphazard with polenta amounts when I make it for lunch, because I really love having leftovers.  It means I can throw it in a dish to firm up so I can give it a quick fry in the pan and end up with some delicious, crispy polenta.

The tuna, cannellini, and tomato combine wonderfully to make for a hearty topping for the crispy polenta.  Packed with protein and lots of yummy vitamins, this was a healthy and delicious meal that came together incredibly quickly.  Once you have the polenta set, this comes together within half an hour and is super flavorful.  As an added bonus, it’s made with ingredients most people have in their pantry.

Crispy Polenta with Tomato and Tuna Braised Cannellini Beans

Crispy Polenta:

3 cups homemade chicken stock

3/4 cup polenta

Kosher salt and freshly cracked black pepper

Non-stick cooking spray

1 tbs. canola oil

Bring stock to a boil in a medium pot over medium-high heat.  Add polenta slowly and stir, whisking continuously until smooth.  Season with salt and pepper.  Reduce heat to low and cook 35 minutes, whisking frequently, until polenta is smooth and tender.

Spray a casserole dish with non-stick cooking spray.  Pour polenta into casserole and let come to room temperature.  Transfer to refrigerator and let set 6-8 hours minimum (overnight is best).

Once set, add canola oil to a 10″ cast iron skillet over medium-high heat.  Cut polenta into squares and add to pan.  Cook 4-6 minutes per side until golden brown and crispy.

Tomato and Tuna Braised Cannellini Beans:

14 oz. can crushed tomatoes

14 oz. can cannellini beans, drained

1 can tuna (do not drain)

3 tbs. olive oil

1/2 onion, chopped

4-5 cloves garlic, chopped

2-3 tsp. dried sweet basil

Kosher salt and freshly cracked black pepper

Heat olive oil over medium heat.  Add onion and garlic and cook until onion is translucent, stirring frequently, about 4-5 minutes.

Add remaining ingredients and raise heat to medium-high.  Cover and bring to a vigorous simmer.  Reduce heat to low, uncover, and keep at a low simmer, stirring frequently, about 20 minutes until tomato sauce has thickened.

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