White Bean & Tomato Polenta Casserole

connoisseurusveg.com

Susan Bellwood

Love to cook, any kind of food vegan and other. Love cookbooks and recipes.

1 tablespoon olive oil

1 medium onion, diced

3 garlic cloves, minced

½ cup dry white wine

1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)

1 (14 ounce) can cannellini beans, drained and rinsed

1 (14 ounce) can diced tomatoes in sauce

¼ cup tomato paste

¼ teaspoon red pepper flakes, or to taste

Salt and pepper to taste

1 (18 ounce) tube prepared polenta, cut into about 18 (½-inch) slices

Directions at connoisseurusveg.com

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