Polenta con Fagioli

• 15 ounces, weight (1 Can) White Beans (Great Northern, Cannelloni, Or Navy)
• 1 cup Corn Meal
• 3 cups Water, Divided
• 24 ounces, weight To 26 Oz. Spaghetti Sauce (Can Or Jar)
• 1/4 cups Parmesan Or Romano Grated Cheese
• 3 whole Italian Sausage Links, Casings Removed (optional)
• 4 ounces, weight Can Of Sliced Mushrooms (optional)

1. If using optional sausage and mushrooms, break up sausage in a saucepan and cook over medium heat for 5 minutes.
2. Drain excess fat.
3. Add mushrooms, cook for 2 more minutes, then add spaghetti sauce and bring to a simmer.
4. If not using optional ingredients, just heat spaghetti sauce in a saucepan and bring to a simmer.
5. In a bowl, mix corn meal and 1 cup of water.
6. This will prevent lumps from forming when added to boiling water in the next step.
7. Bring 2 cups of water to a boil and slowly add the corn meal mixture.
8. Lower the heat and stir for about 5 minutes until thickened.
9. Drain and rinse the beans.
10. Add to and mix with the polenta.
11. Spoon polenta onto a serving platter or individual plates.
12. Top with sauce and cheese.
13. It seems to taste better if the polenta is topped with the sauce and not mixed together.

weight, meal, water, weight, parmesan or, italian sausage, mushrooms

Taken from tastykitchen.com/recipes/main-courses/polenta-con-fagioli/ (may not work)