Food & Cooking Recipes Dinner Recipes Polenta with White-Bean and Roasted-Pepper Ragout Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 2, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 45 mins Servings: 4 Ingredients 2 cups low-sodium chicken broth Coarse salt and freshly ground pepper ⅔ cup regular or quick-cooking polenta 1 tablespoon extra-virgin olive oil, plus more for drizzling 2 cloves garlic, minced 1 stalk celery, thinly sliced, plus leaves for serving Pinch of red-pepper flakes ⅓ cup thinly sliced jarred roasted piquillo or red bell peppers 1 can (15 ounces) small white beans (such as navy), rinsed and drained Directions Bring broth and 2 cups water to a simmer in a saucepan over medium-high heat; season with salt. Slowly add polenta, whisking constantly. Simmer, stirring frequently and reducing heat as needed, until thick and creamy, 20 to 25 minutes for regular, or about 5 minutes for quick-cooking. Remove from heat; cover. Heat a large skillet over medium heat; swirl in oil. Add garlic, celery, and pepper flakes; cook, stirring occasionally, until fragrant, about 2 minutes. Stir in roasted peppers and beans; season with salt and pepper. Cook until heated through, about 1 minute. Add 1/2 cup water and bring to a simmer; cook, mashing some of beans to create a creamy sauce, until thickened slightly, about 2 minutes. Serve over polenta, drizzled with oil and sprinkled with celery leaves. Alpha Smoot Rate it Print