1. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add sausage and cook, breaking up clumps with a wooden spoon, until no pink remains, about 3 minutes.
2. Add wine and stir, scraping up any browned bits. Add tomatoes and cook, stirring occasionally, until sauce thickens, about 6 minutes. Stir in beans, reduce heat to low and simmer until heated through, 5 to 10 minutes. Season with salt and pepper.
3. Meanwhile, brush remaining 1 teaspoon oil over bottom of large cast-iron skillet (preferably one with ridges) and heat pan over medium-high heat. Working in batches, cook polenta slices until crusty, about 3 minutes per side.
4. Divide polenta slices among 4 plates and spoon stew over the top. Serve immediately.
calories 217 carbohydrates 23 fat 6 saturated fat 1 mono unsaturated fat 2 protein 10 cholesterol 17 fiber 5 potassium 21
This recipe has been added to the following public cookbooks:
billys notable cooking,
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