Tuscan-style cannellini beans on grilled polenta

Ingredients

For 1 serving

• Cooked cannellini beans120 g
• Tomato passata80 g
• Fresh sage2 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Polenta (cornmeal)40 g
• Saltto taste
• Black pepperto taste

Method

1. Bring to the boil a pan of water weighing 4 times the polenta, salt it, pour in the instant polenta in a thin stream while whisking and cook for 5 minutes over low heat, until it pulls away from the sides.
2. Spread it on a board moistened with water in a layer about 1 cm thick and let it firm up.
3. Meanwhile peel and crush the garlic; heat half the oil in a pan over low heat with the garlic and fresh sage for 1–2 minutes, until they sizzle and smell fragrant without browning.
4. Add the tomato passata and the rinsed, drained cannellini beans, salt lightly and cook for 10 minutes over medium-low heat, until the sauce thickens and coats the beans.
5. Cut the polenta into slices, grease a griddle pan with the remaining oil, heat it over high heat and grill the polenta for 3 minutes per side, until golden grill marks appear and it releases easily.
6. Serve the beans on the grilled polenta with a grind of black pepper.