Antonio's baked polenta with white bean puree & rapini~
Last night on Antonio's suggestion, we made these tasty bites which we enjoyed with some Moretti beer. You can make the polenta rounds (or better: squares) yourself, but we found a pre- made roll at the supermarket. I sliced them into 1/4 inch slices and baked them at 350 degrees for 10 minutes. In the meantime we sauteed the rapini in olive oil, garlic and a few dried chilies, and made the white beans by pureeing a drained and rinsed 15 oz can with about 1/2 a cup of hot broth (we used mushroom), salt and pepper, and thickening it for a few minutes in pan over medium heat with some olive oil and sauteed garlic. To finish, we drizzled some olive oil over top (we Italians don't know when to stop) and voila!