Sausage and White Bean Stew with Polenta

Hearty, satisfying and ready in minutes. This classic Italian bean stew marries the flavors of sausage, tomatoes and white beans.


2 teaspoons olive oil

3/4 pound Italian sausage, casings removed, cut into 1-inch chunks

1/2 cup dry white wine

2 (14 1/2 ounce) cans diced tomatoes


1/2 teaspoon dried basil

1/2 teaspoon dried oregano

2 (15 ounce) cans cannellini beans, drained and rinsed

1 (16 -18 ounce) ready-made plain polenta roll

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Heat olive oil in a large non-stick skillet. Add sausage and cook until meat is no longer pink inside. Add wine, tomatoes, honey, basil and oregano. Bring to a boil. Reduce heat and simmer 10 minutes. Stir in beans. Simmer 5 minutes.
Meanwhile, brush a non-stick skillet with a teaspoon of olive oil or coat with non-stick cooking spray. Heat over medium-high heat. Slice polenta into 1/4-inch slices. Add to hot pan and cook until crusty, about 3 minutes per side.
To serve, place 4 slices of polenta on a plate. Spoon stew over polenta.
Serves: 4