1. In a large nonstick skillet, heat s**sage and cook, breaking up clumps with a spoon, about 3 minutes (use some broth or water if necessary). 2. Add wine and stir, scraping up any browned bits. Add tomatoes and cook, stirring occasionally, until sauce thickens, about 6 min. Season with T.J. 21 seasoning salute. Stir in beans, reduce heat to low and simmer until heated through, about 10 min. (Add green beans 5 min. before end, if using). 3. Meanwhile, spray vegetable oil over bottom of large cast iron skillet (or non-stick skillet) and heat pan over med.-high heat. Working in batches, cook polenta slices until crusty, about 3 min. per side. (OR: Bake in 375-400F oven for 10 to 15 minutes, turning once.) 4. Divide polenta slices among 4 plates and spoon stew over the top. Serve immediately. Makes 6 cups of stew for 4 servings. SERVING SUGGESTION: Pair the stew with steamed broccoli rabe, or large salad. This is a good sauce to use on potatoes or pasta etc. Adapted from Eating Well Magazine - Sept. 1997 Posted to fatfree digest by "Richard M. Swanson"
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|Serving Size: 1 Serving (560g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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