Black rice polenta with simple tomatoes and basil

Black polenta was such a find!!!! I try to use ingredients that are easy to find but when I came across black polenta I could not resist! I am sure that within the next year health food shops across the UK will be stocking it. Black is the new food. Made from black rice this polenta is far superior in nutrition than traditional polenta which is made from corn. Add it looks beautiful paired with a red, white and green sauce. The sauce is enough for 2 people or 1 me. I didn't specify the measurements of the polenta as you should follow the packet measurements. 


Black rice polenta


Salt and pepper, to taste

Extra virgin olive oil

A couple of garlic cloves, sliced

1kg san marzano tomatoes

1/2 jar of cannelini beans (I use jars instead of cans as the beans are softer)

A handful of basil leaves, torn

Toasted and ground pine nuts

Make the black rice polenta according to the packet instructions, my packet said to cook on a low heat for 15 minutes stirring continuously.....I stirred occasionally with a whisk and all was fine. 

Whilst the polenta is cooking set a frying or sauté pan on a high heat, add a splash of oil and the garlic, fry for a few minutes then add the tomatoes, cannelini beans, salt and pepper and a splash of water. Put the lid on and reduce to a medium heat. If it dries out add splashes of water. You aren't going for loads of liquidy sauce but rather a chunky sauce. Cook for a further 10 minutes until the tomatoes start to break up. Add the basil.

Add salt and pepper and a little oil to the is pretty bland on it's own so it needs flavour adding either by seasoning or the sauce or, preferably, both. 

Pour the polenta onto a plate and top with the sauce followed by a generous scattering of toasted and ground pinenuts.