Polenta with bean and roasted red pepper sauce

Polenta with white-bean and roasted-pepper ragout

Adapted from Martha Stewart Living, May 2014

Ingredients

2½ cups chicken broth, divided

1 cup polenta

1 tablespoon olive oil

2 cloves garlic, chopped

1 celery stalk, thinly sliced, plus leaves for garnish

Crushed red pepper flakes

½ cup chopped roasted red peppers

1 (15-ounce) can white beans

Method

Bring 2 cups of broth and 2 cups of water to a simmer in a saucepan over medium high heat. Season with salt. Whisk in polenta and reduce heat. Cook until thick and creamy, stirring frequently.

In a large skillet, cook garlic, celery and a sprinkling of crushed red pepper flakes until celery softens. Stir in beans and red peppers, seasoning to taste. Add ½ cup broth and heat through, mashing some of the beans to make a creamy, thicker sauce. Serve over polenta. Garnish with celery leaves. Serves 4.

Rating: The sauce is quite nice and could work over gnocchi or other pasta.