Polenta and Beans

2          tablespoons olive oil
2          cloves garlic, minced
3/4       cup finely chopped onion (1 small)
1          can (14.5 oz.) diced tomatoes, undrained
1          tablespoon chopped fresh basil or 1 teaspoon dried
1/2       teaspoon sugar
3          cups cooked* or 2 cans (15 oz.) small white beans
1          cup coarse cornmeal or polenta
1          teaspoon salt
2          tablespoons butter
1/4       cup grated Parmesan cheese

*1 cup dry makes 3 cups cooked.

Heat oil in a skillet; cook garlic and onion over medium heat for 5 minutes. Add tomatoes, basil and sugar; cook over high heat for 10 minutes, or until the sauce starts to thicken. Add beans and set aside.

In a large saucepan, combine 4 cups cold water, cornmeal and salt. Bring to a boil, stirring frequently to prevent lumps. Continue stirring over medium heat until very thick and cornmeal is completely softened, about 20 minutes. Stir in butter and Parmesan, then tomato-bean sauce. Cook 5 minutes, stirring constantly. Serve at once.

Variation: Instead of stirring bean sauce into polenta, heat sauce separately and spoon over individual servings of polenta. Makes 6 cups (2-1/2 cups sauce, 3-1/2 cups polenta). Serves 6.

Nutritional Information per Serving:

Calories 322, Protein 13 g, Carbohydrates 45 g, Fat 11 g, Calories from fat 29%, Cholesterol 14 g, Fiber 8 g, Folate 92 mcg, Sodium 609 mg