Herbed Polenta and Beans

This has nothing to do with Pantry Challenge January.  I just decided I wanted something hot and mushy for dinner.  That it happened to be entirely a pantry meal just shows what a diversified pantry can accomplish.

I don't buy fine polenta, or even the prepared stuff in a tube.  I just cook cornmeal with more liquid and for a longer time than you would for a simple cornmeal mush, then call it polenta.

I'll be honest, this is Depression cuisine.  Papa Smurf once spoke about how Grandma Sophie could make their groceries stretch.  I share his taste for fried leftover cornmeal cakes with syrup, even though we never had it when I was growing up.  Putting beans on top of the mush isn't necessarily part of what he had, but it could have been.

The more I decided what was going into the polenta, turning the beans into something Italian-trending seemed like the best choice.  It also meant that cooking them with tomato paste would keep them from disappearing next to the similarly-colored cornmeal.  I decided to simmer instead of oven-bake, so they would retain a slightly firm texture.  If you opt for canned beans, they're going to be mushy no matter what you do on reheating.

For the beans

*3/4 C dry Navy beans or one 15 oz can white beans
*1/2 C diced onion
*1/4 C tomato paste
*2 Tb pesto
1/2 tsp salt
*1/2 tsp paprika
*1/2 tsp granulated garlic

1.  If working from dry, allow beans to soak for at least 8 hours.  Drain and rinse.  Return to saucepan and cover with water by 1 inch.  Stir in diced onion, tomato paste, pesto, salt, paprika, and garlic.  Bring to a low boil.  Lower heat to a simmer, cover, and cook until very tender, about 2 to 3 hours.  Remove lid and allow sauce to reduce while you prepare the polenta.

For the polenta

*1 C fine yellow cornmeal (not masa harina)
about 3 C vegetable or chicken stock
*1 tsp dried oregano
*1 tsp dried basil
*1 tsp dried parsley
salt and pepper to taste
*1/4 C grated parmesan cheese

1.  In a medium saucepan, stir together cornmeal and 3 C cold stock.  Stir in oregano, basil, and parsley.  Slowly bring mixture to a simmer over medium-low heat, stirring often.

2.  As mixture thickens, about 15 minutes, watch out for cornmeal lava bombs.  If it thickens too much for your taste, add more stock or some water.  It should be thicker than cream soup, and with a silky texture.  And it really does have that faintly green tint to it from the herbs.  Stir in cheese, then add salt and pepper to taste.

3.  Ladle polenta into bowls, then top with a ladle of the beans.  If desired, garnish with more cheese.

Difficulty rating  :)