Sauce: Lightly fry the chopped onion and garlic in a saucepan. Pour in the tomato puree and season with minced sage and rosemary and, if you like, a chopped chilli pepper.
Add all the drained beans and cook over a low heat for 20-25 minutes.
Polenta: bring to boil the exact quantity of water indicated in the Polenta’s pack instructions, then salt it and gently add the flour while continuously mixing with an oiled wooden spoon for the necessary time.
Remove from the heat and garnish with Trevalli UHT cooking cream and beans sauce, then pour it into a plum cake mould, level it with an oiled spoon and let it chill.
Cut the polenta in cubes, place them on a baking tray covered with baking paper and bake it for around 10 minutes at 200°.
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