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 of polenta (cornmeal)
• 1 liter of water
• Salt to taste
• 400 g of 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 pepper (optional)
• 1 small onion (optional)

Preparation

1. If you are using dried beans, soak them in cold water overnight. The next day, cook them in a pot with fresh water for about 1 hour or until they are soft. If you are 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, a whole clove of garlic, a sprig of rosemary, and, if desired, a chopped small onion. If the beans are dried, add enough cooking water to achieve a slightly liquid broth; if they are pre-cooked, just add a little water or vegetable broth.

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

4. For the polenta, bring 1 liter of lightly salted water to a boil. Gradually pour in the polenta, stirring continuously to prevent lumps from forming. Cook according to the package instructions, which usually requires about 30-40 minutes of stirring often until the polenta has thickened and absorbed all the water.

5. To serve, pour the hot polenta onto the plates and top with a layer of beans. You can add a drizzle of raw olive oil and, if you like, a sprinkling of black pepper or chili pepper to add more flavor.

Curiosity

This dish has very humble origins, being traditionally eaten by peasants during the colder periods of the year. The combination of polenta and beans provides a good dose of carbohydrates and proteins, essential for those who needed a lot of energy to face the long working days in the fields.