Saturday, August 14, 2010
I’m spending my Saturday evening making pie as a thank-you to the wonderful family who loaned me their home for a magazine shoot. They did so much for me; I just hope blueberry plum pie and a French pie dish will be enough to show my gratitude.
I have some downtime while the pies are in the oven and wanted to share another recipe from Foodbuzz’s Family Bites. It’s another easy one with Sockarooni sauce. This time vegetarian.
Polenta with Sockarooni White Bean Sauce Printer Version
2/3 jar Newman’s Own® Sockarooni Pasta Sauce
Dash of red pepper flakes
1 can white beans, drained and rinsed
1 tube basil-garlic or plain polenta
3 Tbsp butter
1/2 cup freshly grated Parmesan cheese
Salt & pepper to taste
Dried parsley, optional
Place the beans, pasta sauce, and a dash of red pepper flakes in a saucepan and warm through over medium heat.
Meanwhile, slice the polenta into ½ -inch slices. Place 1 Tbsp butter into a nonstick skillet and melt over medium heat. Add the polenta and cook on both sides until warmed through. Repeat with the remaining polenta slices and butter.
Place the polenta slices on a serving platter or on plates and top with the sauce mixture. Sprinkle with a little Parmesan cheese, parsley, and salt and pepper to taste.
Serves 4 | Prep Time: 10 minutes | Cook Time: 10 minutes
Recipe and photograph by Laura Flowers.