Calzagatti Pan-Fried Polenta and Beans

Ingredients

• 1 cup polenta
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can cannellini beans, rinsed and drained
• 1 tablespoon Calzagatti
• Salt and pepper, to taste

Directions

1. In a medium saucepan, bring the vegetable broth to a boil.
2. Slowly add the polenta, stirring constantly.
3. Reduce heat to low and simmer for about 15 minutes, stirring occasionally, until the polenta is creamy.
4. Meanwhile, heat the olive oil in a large skillet over medium heat.
5. Add the onion and garlic and cook for 3-4 minutes, until softened.
6. Add the beans and cook for another 3-4 minutes.
7. Add the Calzagatti and stir to combine.
8. Season with salt and pepper, to taste.
9. Divide the polenta onto plates and top with the bean mixture.
10. Enjoy!

Interesting Facts

• Calzagatti is a type of Italian sausage, made with pork and spices.
• Polenta is a traditional Italian dish made with cornmeal.
• Cannellini beans are a type of white kidney bean, popular in Italian cuisine.