BETA
Tomato-Okra Stew over Creamy Polenta
Tender okra and white beans in a smoky tomato sauce settle over soft golden polenta for a generous bowl.
50 minutes · Easy · 2 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Fresh okra200 g
- Canned white beans300 g
- Canned crushed tomatoes300 g
- Onion100 g
- Garlic2 cloves
- Quick-cooking polenta120 g
- Olive oil2 tbsp
- Smoked paprika1 tsp
- Fresh parsley10 g
- Salt0.5 tsp
- Black pepper0.25 tsp
- Water650 ml
Quantities describe recipe usage, not package sizes.
Allergen notes
No major allergens in the listed ingredients; check packaged products.
Method
Prepare the vegetables
Wash okra and dry thoroughly. Trim just the stem tips and slice into 2 cm rounds. Dice onion and mince garlic. Rinse and drain canned white beans and weigh 300 g.
Brown the okra
Heat 1 tbsp oil in a wide skillet over medium-high heat. Add okra in one layer and cook for 5–6 minutes, turning occasionally, until some cut faces brown. Transfer to a plate.
Simmer the stew
Lower heat to medium, add 0.5 tbsp oil and onion and cook for 5 minutes. Add garlic and smoked paprika for 30 seconds. Stir in tomatoes, beans, 100 ml water, 0.25 tsp salt and black pepper. Return okra and simmer partly covered for 12–15 minutes until tender.
Make the polenta
During the final 8–10 minutes of the stew simmering, bring the remaining 550 ml water and remaining salt to a boil in a saucepan. Slowly whisk in quick-cooking polenta. Lower heat and stir frequently for 5–8 minutes, or for the package timing, until smooth and tender. Stir in remaining 0.5 tbsp oil. Use quick-cooking polenta, not coarse long-cooking cornmeal.
Serve immediately
Chop parsley and fold into the stew. Spoon soft polenta into two warm bowls and ladle the okra and bean sauce over it before the polenta firms.
Drying and browning okra limits surface moisture, but some natural thickening of the tomato sauce is welcome.
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