Italian Sausage and Bean Stew with Polenta Recipe

Italian Sausage and Bean Stew with Polenta Recipe

  • 2 teaspoons extra-virgin olive oil, divided
  • 4 ounces Italian-style turkey sausage
  • 1/2 cup dry white wine
  • 2 (14 ounce) cans diced tomatoes with basil, garlic and oregano, undrained
  • 2 (15 ounce) cans cannellini beans, rinsed
  • Salt and freshly ground pepper to taste
  • 1 (16 ounce) package prepared polenta, cut into 1/4-inch slices
  1. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add sausage and cook, breaking up clumps with a wooden spoon, until no pink remains, about 3 minutes.
  2. Add wine and stir, scraping up any browned bits. Add tomatoes and cook, stirring occasionally, until sauce thickens, about 6 minutes. Stir in beans, reduce heat to low and simmer until heated through, 5 to 10 minutes. Season with salt and pepper.
  3. Meanwhile, brush remaining 1 teaspoon oil over bottom of large cast-iron skillet (preferably one with ridges) and heat pan over medium-high heat. Working in batches, cook polenta slices until crusty, about 3 minutes per side.
  4. Divide polenta slices among 4 plates and spoon stew over the top. Serve immediately.
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