Polenta and Beans

Polenta and beans is a rustic and comforting dish, perfect for cold days. I will guide you through the classic recipe with an authentic Italian touch.

Ingredients

• 250 g polenta (cornmeal)
• 1 liter of water
• Salt to taste
• 400 g dried cannellini beans or 2 cans of pre-cooked cannellini beans
• 1 clove of garlic
• 1 sprig of rosemary
• Extra virgin olive oil
• Black pepper (optional)
• Chili flakes (optional)
• 1 small onion (optional)

Preparation

1. If using dried beans, soak them in cold water the night before. The next day, cook them in a pot with fresh water for about 1 hour or until tender. If using canned beans, drain and rinse them under running water.

2. In a large pot, cook the beans with a drizzle of extra virgin olive oil, one whole garlic clove, a sprig of rosemary and, if desired, a small chopped onion. If the beans are dried, add enough cooking water to obtain a slightly liquid broth; if pre-cooked, add just a little water or vegetable stock.

3. Adjust with salt and pepper and let simmer over low heat for about 30 minutes so the flavors meld well. Remove the garlic and rosemary before serving.

4. For the polenta, bring 1 liter of lightly salted water to a boil. Sprinkle in the polenta, stirring continuously to avoid lumps. Cook according to the package instructions, which usually call for 30-40 minutes of cooking, stirring often until the polenta has thickened and absorbed all the water.

5. To serve, pour the hot polenta into bowls and top with a layer of beans. You can add a drizzle of raw olive oil and, if you like, a sprinkle of black pepper or chili flakes for extra flavor.

Fun Fact

This dish has very humble origins, traditionally eaten by farmers during the coldest months of the year. The combination of polenta and beans provides a good dose of carbohydrates and proteins, essential for those who needed plenty of energy to face long days of work in the fields.