White Beans, Polenta, Roasted Tomatoes and Garlic

• 8 cloves garlic, peeled
• Canola oil for greasing pan
• 4 plum tomatoes, halved and seeded
• 6 sage leaves, chopped
• 1 cup chicken or beef stock
• 1 15 1/2-ounce can white beans, rinsed and drained
• 1/4 teaspoon salt (optional)
• Freshly ground black pepper to taste
• 2 cups water
• 1 tablespoon butter
• 1 tablespoon milk
• 18 teaspoon salt
• 1/2 cup instant polenta

1. To make the beans, preheat oven to 400 degrees.
2. Fill a small saucepan with enough water to cover the garlic.
3. When water boils add garlic and cook one minute.
4. Drain and repeat this procedure three times -- it will eliminate the harshness and leave the flavor.
5. Mash the garlic with garlic press; set aside.
6. Lightly oil a roasting pan and place tomatoes in pan.
7. Roast 10 to 15 minutes, turning once, until juice is released and skins have puckered.
8. When tomatoes are ready, peel and add to pot large enough to hold all the ingredients for the beans.
9. Add the garlic, sage, stock and beans.
10. Simmer until mixture is thick and most of the liquid has evaporated.
11. Season with salt if desired and pepper.
12. To make the polenta meanwhile, boil water in small pot with the butter, milk and salt.
13. When water boils, reduce heat slightly and slowly whisk in polenta.
14. Reduce heat to very low and cook the polenta 3 to 5 minutes, stirring frequently.
15. To serve, spoon polenta into a shallow bowl or plate and spoon bean sauce over top.

garlic, canola oil, tomatoes, sage, chicken, white beans, salt, freshly ground black pepper, water, butter, milk, salt, instant polenta

Taken from cooking.nytimes.com/recipes/11984 (may not work)