For this dish, I started with my beloved recipe for Polenta with Stewed Peppers, Tomatoes, and Chickpeas and substituted fresh green beans in place of the chickpeas. It turned out to be a delicious variation.
Serve with some crusty bread to soak up all the delicious sauce.
1 tablespoon extra virgin olive oil
1/3 cup chopped yellow onion
1 small yellow bell pepper, cut into julienne strips
1 clove garlic, minced
1/2 teaspoon paprika
2 tablespoons tomato paste
1 can (14.5 ounces) diced tomatoes (preferably petite-cut), undrained
8 ounces fresh green beans, ends trimmed, and beans cut into 1-inch pieces (or slightly longer as desired)
1 cup vegetable broth
Salt and freshly ground black pepper to taste
1-1/2 tablespoons chopped fresh parsley, divided
1 tube of prepared polenta (plain)
In a deep skillet or Dutch oven, heat the olive oil over medium heat. Add the onion and bell pepper, and saute for 2-3 minutes, until soft.
Add the garlic and paprika, and saute for another minute or two. Do not let the garlic burn.
Add the tomato paste and cook, stirring, for another minute.
Add the diced tomatoes, green beans, and broth. Season with salt and pepper to taste. Raise heat to high, and bring almost to a boil. Then reduce the heat to low, cover, and simmer for 45 minutes, or longer as needed, until the green beans are tender.
Uncover, add 1/2 tablespoon of the parsley, and simmer over medium to medium-low heat for another 15-20 minutes, until the sauce thickens slightly.
Meanwhile, cut the polenta into 8 slices. Heat 1 tablespoon of the olive oil in a large skillet or grill pan over medium heat. Add the polenta slices, and cook, turning once, until heated through and lightly browned on both sides.
To serve, arrange polenta slices on serving plate(s). Top with the vegetable mixture.
Sprinkle with the remaining 1 tablespoon of parsley, and serve.
-- 4 servings (2 polenta slices per serving)