1 tablespoon minced garlic
1 teaspoon salt
3 large eggs
2 tablespoons chopped fresh sage
1 teaspoon freshly ground black pepper
3 cups water
2 cups stone-ground cornmeal (see note)
2 cans (15 ounces each) white beans, drained and rinsed
2 cups diced plum tomatoes
1 package (9-10 ounces) frozen artichoke hearts, thawed and chopped
¾ cup diced cheddar cheese
½ cup pitted sliced olives, green or black
½ cup shredded parmesan cheese
Heat oven to 400 degrees. Coat a 9-by-13-inch baking pan with cooking spray.
Mash garlic and salt with the back of a spoon in a large bowl until a paste forms. Add eggs, sage and pepper and whisk until blended. Whisk in water and cornmeal. Add beans, tomatoes, artichokes, cheddar cheese and ¼ cup olives; stir to combine. Pour into prepared baking dish.
Bake until set in the middle, 45-55 minutes. Sprinkle with parmesan and the remaining ¼ cup olives. Bake until cheese is melted, 5-10 minutes more. Let cool 10 minutes before serving.
"EatingWell One-Pot Meals" by Jessie Price (Countryman Press, 2011)