Grilled Polenta With Spicy Cannelloni Beans

• 1 large onion, chopped
• 2 teaspoons minced garlic
• 1/2 cup dry white wine
• 1 7 ounce jar roasted red bell peppers, chopped
• 2 tablespoons salt-free chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon hot sauce
• 2 14.5 ounce cans low-sodium diced tomatoes, undrained
• 1 14.5 ounce cans cannellini beans, drained and rinsed
• 2 to 2.5 cups water
• 1 16 ounce package of ready-made polenta cut into 8 slices

1. Spray a large, heavy-bottom casserole dish with cooking oil and place over a medium-high heat.
2. Add onions and saute 3 minutes or until onions have softened.
3. Add garlic and cook 30 seconds before adding the wine. Cook over a moderate heat until it has reduced by 3/4.
4. Stir in red bell peppers and next seven ingredients.
5. Bring to a boil. Reduce heat and simmer, stirring occasionally, 40 to 45 minutes or until mixture thickens.
6. Meanwhile, spray polenta slices with cooking spray and cook either on a stovetop grill-pan or under the grill for approximately 3 minutes per side or until golden brown.
7. Serve bean mixture over 2 polenta slices.

onion, garlic, white wine, red bell peppers, salt, ground cumin, oregano, hot sauce, tomatoes, cannellini beans, water, polenta

Taken from food52.com/recipes/33647-grilled-polenta-with-spicy-cannelloni-beans (may not work)