White bean, roasted tomato & polenta pie from What Goes with What: 100 Recipes, 20 Charts, Endless Possibilities (page 248) by Julia Turshen

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Notes about this recipe

  • julia_un405k on March 31, 2026

    Love this recipe! A great vegetarian entree that comes together quickly with pantry ingredients and is super adaptable

  • averythingcooks on January 08, 2025

    This recipe inspired me to thaw some olive oil rst'd cherry tomatoes that I made/froze in late summer. I poured some of that oil into a pan to cook mild Italian sausage meat with the garlic, some red onion and a mix of sweet & hot peppers. The tomatoes, navy beans (also from the freezer) , oregano & lots of fresh basil then went in until everything was heated through (skipping the olives this time). This was served over a bed of creamy mozzarella polenta with more basil & the parmesan. Not exactly what she wrote but the big ideas/flavours were there, we really liked it (and I think the author would approve :)

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