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Polenta con Fagiole

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Polenta con Fagiole

adapted from,
Homestyle Italian Cooking
by Lori Carangelo
 
This is truly a pantry special, everything can be found in your pantry or kept quite easily.

1 can 10 3/4 oz chicken broth
3/4 c water
1 c cornmeal
1 c water
1 can cannellini beans, drained
1 T butter
cooking time 20 minutes
 
I have begun to be more organized while I cook, by having the ingredients ready and available.

 
Bring broth, 3/4 c water and the butter to a boil. Reduce heat, you will want a simmer. I turned my heat to medium and continued to reduce as needed to keep a simmer.

Stir the cornmeal and 1 c water together. There should be no lumps or dry pockets of cornmeal.


Stir cornmeal/water mixture and the beans into the simmering broth. Stir constantly, and as the mixture cooks take care to adjust the heat as needed.


View of 10 minutes cooking, and stirring.



15 minutes cooking and stirring.


Cooking is completed.

Rinse a dish in cold water (or you can oil the surface) and pour hot Polenta into the dish to set.

Polenta con Fagiole
Polenta con Fagiole
Let stand 10 minutes, slice into thick slices. Place on a plate and offer with additional butter and cheese or a red sauce (and cheese!). But this is the greatest, "ready and in the fridge" food. Slice into slices and saute or broil to warm and brown lightly, then proceed with a sauce.

The best part?

No scorching! Dutch ovens rule!

Enjoy!

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3 comments

  1. I love polenta - either soft with plenty of cheese stirred in, or firmed up and cut into slices. Garbanzo beans are the "legume of the week" here - I think I'll try this with some of those. Thanks!

    ReplyDelete
  2. Hi Sadge, the beans called for were soft and a creamy texture, very nice with the Polenta. I am trying different beans I find in the bulk food section, different from the standard prepackaged variety. I have seen Garbanzos paired with whole wheat couscous, and that looked interesting. Let me know how the Garbanzos work in your Polenta.

    ReplyDelete

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