Italian White Bean and Polenta Bake

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.

Serves 10.

Cook’s note: Look for whole-grain, stone-ground cornmeal in the supermarket or natural foods store, or online at kingarthurflour.com and bobsredmill.com.

“EatingWell One-Pot Meals” by Jessie Price (Countryman Press, 2011)