Polenta with Cranberry Beans and Tomato Sauce
Inspired by the Italian bean-lovers’ bible, Judith Barrett’s Fagioli: The Bean Cuisine of Italy (Rodale, 2014). This moreish offering is a polenta dish with beans, not a bean dish with polenta, if that makes sense
50ml olive oil
1 large or 2 small red onions, finely chopped
2 cloves garlic, peeled and finely chopped
Half a tin of chopped tomatoes, with their juices
1 tablespoon red wine vinegar
2 tablespoons tomato puree
250ml chicken or vegetable broth
10 fresh basil leaves, finely chopped
4 fresh sage leaves, finely chopped
750g cooked, drained cranberry beans
Salt and freshly ground pepper
250g ground polenta
150g diced pancetta (optional)
Chopped fresh basil or parsley for garnish
Makes 6 servings
In a large pan, heat the olive oil over medium heat. Add the onions and garlic and cook, stirring, until the onions begin to soften, about 3 minutes. Stir in the tomatoes and vinegar. Dissolve the tomato puree in the broth and add to the onions and tomatoes. Add the basil and sage. Season with salt and pepper and simmer until the sauce has thickened, 15 to 20 minutes.
Add the beans to the tomato sauce. Cook, stirring, to combine and heat through, about 15 minutes.
To prepare the polenta: In a heavy pot, combine the ground polenta with 1 tablespoon salt. Turn the heat to medium and gradually whisk in 2 litres of cold water, stirring constantly, until the polenta begins to boil. Lower the heat and simmer, stirring frequently with a wooden spoon, until thick, about 45 minutes.
If using pancetta: Place the pancetta in a small saucepan over low heat. Cook, stirring frequently, until the pancetta is brown and crisp, about 15 minutes. Use a slotted spoon to transfer the pancetta to a paper towel to drain.
To serve, spoon the polenta into serving dishes. Ladle the beans over the polenta and top with the pancetta, if using. Garnish with fresh herbs.