Crispy Polenta Fries with White Bean Ragù

Instructions

1. 1

   Slice polenta tube into 16 fries, toss with 1 tablespoon olive oil, and bake on a sheet pan at 425°F until golden and crispy (15 minutes).

2. 2

   While polenta bakes, mince garlic and sauté in a saucepan with 2 tablespoons olive oil until fragrant (1 minute).

3. 3

   Add drained and rinsed white beans, crushed tomatoes, vegetable broth, and red pepper flakes; simmer until thickened (10 minutes).

4. 4

   Tear fresh basil into the ragù, divide polenta fries among four plates, and spoon ragù over top.