Roasted Red Pepper and Sun-Dried Tomato Cannellini Bean Polenta Squares
- 6 cups vegetable broth
- 2 cups cornmeal, yellow
- 1 tsp salt
Red Pepper Spread:
- 1 cup cannellini beans, cooked
- 1/2 cup walnuts
- 1/3 cup roasted red peppers, jarred in oil
- 1/3 cup sun dried tomatoes
- 1 lemon, zest and juice
- 3 tbsp olive oil, extra virgin
- 3 cloves garlic, roughly chopped
- 1 tsp basil, dried
- 1 tsp oregano, dried
- salt and pepper, to taste
- 1 cup white kidney (cannellini) beans, cooked
- 2 tsp thyme, fresh
Make the polenta:
- Bring broth to a boil in a large stockpot over medium-high heat. Gradually add cornmeal to the pot while whisking constantly. Add salt, reduce heat to maintain a simmer, and continue to whisk to prevent polenta from sticking to the sides or bottom of the pot. After a few minutes (once mixture has thickened and it’s difficult to stir with the whisk), switch to a wooden spoon, and continue to stir. Cook and stir until the polenta is cooked (the texture will look similar to mashed potatoes), about 30 minutes. Remove from heat and set aside.
- Line a 10 by 15-inch rimmed baking sheet with parchment paper (or grease the pan with oil), and use a spatula to spread the polenta evenly over the baking sheet. Cover and refrigerate for about three hours (or overnight).
Prepare the spread:
- Add cannellini beans, walnuts, roasted red peppers, sun-dried tomatoes, lemon, olive oil, garlic, basil, oregano, and salt and pepper to a food-processor bowl. Process on high until the mixture is pureed smooth. If the spread is too thick, add another tablespoon of olive oil and pulse again to mix. Set aside (or cover and refrigerate until ready to serve).
- Preheat your broiler (or toaster oven) and cut the polenta into 24 squares. Spread squares on baking sheet and broil (or toast) until hot, 5-8 minutes. Remove polenta squares from the oven, and top with the roasted red pepper spread, cooked cannellini beans, and fresh thyme leaves. Enjoy!