Italian Sausage and Bean Stew with Polenta

[vegelady]

     Ingredients:

     2 cans (14 1/2 oz. each) diced tomatoes with basil, garlic and oregano, undrained  
     2 cans   (15 oz. each) cannellini beans (white kidney beans)  
     1 package Worthington Prosage Patties (crumbled)  
     1 package (16 oz.) prepared polenta, cut into 1/4-inch slices  


     Directions:
 
     1. In large saucepan combine tomatoes, beans, and Worthington Prosage Patties. Bring to a boil and reduce heat to simmer.

     2. Fry polenta slices in a large nonstick skillet until golden and crusty, about 3 minutes per side.
        Spoon stew over polenta slices and serve immediately.