Italian Recipes
POLENTA CON FAGIOLI BORLOTTI E CAVOLO

POLENTA CON FAGIOLI BORLOTTI E CAVOLO

Polenta with Borlotti Beans and Cabbage

How to make the Polenta with Borlotti Beans and Cabbage:

The best kind of pot for cooking polenta (cornmeal mush) is the traditional paiolo, a huge copper pot without a tin lining, and with a convex bottom. Stirring is done with a proper wooden paddle called tarello. The pot should only be half full, or the water might overflow when you add the cornmeal. The water should be properly salted in the beginning in order to avoid having to add either salt or water later during cooking.

Soak the beans overnight, then put them in lightly salted, cold water, and cook over medium heat for 40 mins. Clean and wash the cabbage, then blanch and soak in cold water. Cook till tender. Combine cabbage and beans. Cook for 1-2 mins., and then start to pour in the ground polenta. Follow the same procedure as in the basic recipe. It will take 40-45 mins. for polenta to cook. Add additional hot water if it becomes too dry. When ready, turn the polenta on a wooden board and let cool. Saute the garlic with the lard, remove when brown and set lard aside.

Cut the cooled polenta with the cabbage and beans into strips (approx. 2x4-in.). Dust with flour and cook in plenty of oil till crisp. Dot with lard and serve very hot.

Recipe courtesy of The Italian Trade Commission.

Serves 6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM