Wednesday, December 22, 2010

Weeknight Meal: Italian Baked Beans over Polenta

Last night we ate Italian Baked Butter Beans over polenta for dinner. Believe it or not, this was a pantry dinner. Frozen butter beans, canned tomatoes, a carrot, an onion, some spices, and stone ground cornmeal.

While polenta isn't usually considered an easy weeknight meal, it doesn't haven to be complicated. You really only need to stir every ten minutes or so. This meal bubbled on the stove and in the oven while I emptied the dishwasher, paid bills, and futzed around on the internet.

The bean recipe is a slight variation on the Italian Baked Lima Beans from Veganomicon. Dewey thought this meal tasted like lasagne. I haven't made many of the bean dishes from Veganomicon yet, and I think it's time to change that.

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