Recipes / Vegetarian Stew With Polenta

Ingredients

• 1 3/4 cups Vegetable Broth
• 1 cup Carrots, Sliced
• 1 cup Celery, Sliced
• 1 cup Red Onion, Sliced
• 1 7/8 cups Furmano's Italian Style Diced Tomatoes
• 2 tablespoons Cornstarch
• 1 7/8 cups Furmano's White Kidney Beans, Drained
• 6 ounces Polenta Mix, Prepared As Directed On Package
• 1 cup Cheddar Cheese, Shredded

Preparation

1. In large sauce pan, combine broth, carrots, celery and onion.
2. Bring to boil; simmer 10 minutes.
3. Stir cornstarch into tomatoes. Stir into vegetable mixture with beans.
4. Bring to a boil, stirring until thickened and clear.
5. Spoon into buttered 2-quart casserole.
6. Top with polenta.
7. Sprinkle with cheese.
8. Bake at 350 degrees for 30 minutes.