1. In a large nonstick skillet, heat s**sage and cook, breaking up clumps with a spoon, about 3 minutes (use some broth or water if necessary).

2. Add wine and stir, scraping up any browned bits. Add tomatoes and cook, stirring occasionally, until sauce thickens, about 6 min. Season with T.J. 21 seasoning salute. Stir in beans, reduce heat to low and simmer until heated through, about 10 min. (Add green beans 5 min. Before end, if using).

3. Meanwhile, spray vegetable oil over bottom of large cast iron skillet (or non-stick skillet) and heat pan over med.-high heat. Working in batches, cook polenta slices until crusty, about 3 min. Per side. (Or: Bake in 375-400F oven for 10 to 15 minutes, turning once.)

4. Divide polenta slices among 4 plates and spoon stew over the top. Serve immediately.

Serving Suggestion: Pair the stew with steamed broccoli rabe, or large salad.

This is a good sauce to use on potatoes or pasta etc. Adapted from Eating