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Tuscan White Beans over Polenta


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Meredith made Brothy Tuscan White Beans[@rev] (without the garlic bread) and served it on Creamy Oven Polenta [Mediterranean Every Day][@rev].

For the beans, Meredith also added 4 Campari tomatoes because she wanted to use them up. And went just a tiny bit light on the olive oil. Skipped crushed red pepper entirely in case Caroline was going to eat it.

It was really, really good. Lots of flavor and worked well with polenta!