Chef Gianluca Deiana Abis: Polenta E Fagioli/ Polenta with Beans
Prep. time: 30 minutes
Cook Time: 2 hour 20 minutes Difficulty: 2 out of 5 Serve: 6
Ingredients: For Polenta:
1 cup of Corn flour 4 cups of Water 1/2 tsp of Salt 1/2 tbsp of Extra virgin olive oil For Beans:
2 cups of Dried borlotti beans 6 cups of Water 1 sprig of Rosemary 3 Bay leaves Salt qb Black pepper qb 1/4 of cup of Shallots 1/4 cup of Extra virgin olive oil 1 lb San Marzano tomatoes, crushed Dry oregano qb
To prepare the polenta and beans, start by soaking the beans for at least 12 hours or over night. After that, drain and rinse them under fresh running water. Then place beans into a large pan. Cover with water, add bay leaves and rosemary. Season with salt and pepper. Cover with lid and cook for about 1 hour on low heat. While the beans are cooking, make the sauce. Chop the shallots. Add olive oil into non-stick pan and sauté shallots. When the shallot is golden brown add tomatoes. Flavor with oregano and mix well. Cook on a low heat for about 20 minutes, stirring occasionally.
When beans are cooked, remove rosemary and bay leaves. Add tomato sauce to the beans and mix all ingredients well. Let it simmer for another 30 minutes. Next is to prepare polenta: take another pan and fill it with water and bring to a boil, add salt and oil. When the water boils, add gradually the cornmeal, continuing to whisk by avoiding the formation of lumps. Let the polenta cook for about 50 minutes on low heat, continue stirring occasionally. Your polenta is ready. Served polenta while still hot topped with beans.
You can add pancetta, which will make this dish even richer and more substantial!