Polenta and Beans
Category: Main Dishes
Serves: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Cornmeal (Farina di mais) | 250g |
| Water (for polenta) | 1L |
| Coarse salt (Sale grosso) | 3g |
| Extra virgin olive oil (for polenta) | 6g |
| Dried borlotti beans (Fagioli borlotti secchi) | 500g |
| Water (for beans) | 5L |
| Fresh rosemary (Rosmarino) | 1 sprig |
| Bay leaves (Alloro) | 3 leaves |
| Fine salt (Sale fino) | to taste |
| Black pepper (Pepe nero) | to taste |
| Shallots (Scalogno) | 40g |
| Extra virgin olive oil (for sautéing) | 30g |
| San Marzano tomatoes (Pomodori San Marzano) | 400g |
| Dried oregano (Origano) | 1g |
Instructions
Step 1: Prepare the Beans
Begin by soaking the dried borlotti beans in water for at least 12 hours, ideally overnight. Once the beans have soaked, drain them and rinse under cold running water. Transfer the beans to a large pot, and cover them with the 5 liters of water. Add the sprig of rosemary and bay leaves for fragrance. Season with a pinch of coarse salt and bring the water to a boil. Once boiling, lower the heat and simmer the beans for about 45-60 minutes or until they are tender.
Step 2: Prepare the Tomato Sauce
While the beans cook, heat 30g of extra virgin olive oil in a large non-stick skillet over medium heat. Add the shallots, finely chopped, and sauté them for 7-8 minutes, stirring frequently to prevent burning. Once the shallots are golden and soft, add the chopped San Marzano tomatoes along with the dried oregano. Season with fine salt and black pepper to taste. Stir well, cover, and let the sauce simmer over low heat for about 20 minutes, stirring occasionally.
Step 3: Combine Tomato Sauce and Beans
Once the beans are cooked, discard the rosemary and bay leaves from the pot. Carefully stir in the tomato sauce, making sure everything is evenly combined. Let the beans and sauce simmer together over low heat for another 30 minutes, allowing the flavors to meld.
Step 4: Prepare the Polenta
In a separate pot, bring 1 liter of water to a boil, adding a pinch of coarse salt and 6g of extra virgin olive oil. Once the water reaches a rolling boil, slowly pour in the cornmeal in a steady stream while vigorously whisking with a hand whisk to avoid any lumps. Reduce the heat to low and continue cooking the polenta for about 50 minutes, stirring frequently with a wooden spoon. The polenta should become smooth and creamy. If necessary, adjust the consistency by adding a little more water during cooking.
Step 5: Serve
Once the polenta is ready, serve it immediately in traditional terracotta bowls (cocci di terracotta), spooning the bean mixture over the top. If the beans have cooled down, you can reheat them slightly before serving. For an extra touch, sprinkle a little freshly ground black pepper over the dish to enhance the flavors.
Enjoy your steaming plate of Polenta and Beans, a hearty and comforting meal that brings together the richness of slow-cooked beans and the creamy, satisfying texture of perfectly made polenta!
This rustic dish combines the simple yet deeply comforting elements of Italian home cooking. The balance between the creamy polenta and the robust, aromatic beans creates a dish that’s ideal for family gatherings or as a fulfilling weeknight dinner. It’s also incredibly versatile – you can add other herbs or even a dash of chili flakes if you want to spice things up!
