polenta and beans

A very easy dish from the Emilia region of Italy. This article is half the recipe and serves 2 people.

1 tablespoon olive oil
50 grams of diced pancetta
1 celery spear
2 shallots (or a 1/4 of an onion)
sprig of fresh rosemary, chopped
5 or 6 sage leaves, chopped
1/2 can plum tomatoes
1 can barlotti beans

125 grams polenta
couple of pats of butter

Chop shallots and celery finely and fry gently along with the pancetta in the oil until the shallots are golden brown. Add the tomatoes and herbs and cook about 5 minutes. Add the beans, reserving the liquid. Cook over a low heat for at least 20 minutes.

Cook the polenta according to the directions. I like polenta that’s the consistency of porridge with a bit of butter stirred in. Leftover polenta can be turned out onto a wooden board, left to cool and sliced and grilled.

Serve the beans over whichever sort of polenta you fancy.

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