Polenta with Borlotti Beans and Tomato Sauce
Course: DinnerCuisine: ItalianDifficulty: Easy4
servings30
minutes30
minutesThis is such a warming dish and so hearty. My family loved this and I served it with roasted asparagus and fresh picked broccoli from my garden. The flavors are great and do soak your beans the night before in water with some apple cider vinegar. This helps release some of the gas causing grief that beans create in the body. This dish is a perfect warming dish. It also is great when made a day ahead. This dish can also be made vegan, jus use vegetable stock and omit the pancetta.
Ingredients
6 oz pancetta, diced
1/4 cup olive oil
1 small yellow onion
2 garlic cloves, minced
2 cups canned chopped tomatoes, preferably San Marzano, some of the juice drained
1 can cherry tomatoes
1 tablespoon red wine vinegar
2 Tablespoon each tomato paste &sun dried tomato paste
1 1/2 cups chicken broth
4 fresh sage leaves, minced
Salt and freshly ground pepper
4 cups cooked and drained Rancho Gordo Ayocote Morado or Borlotti Lamon or Cranberry beans
2 cups polenta
Fresh basil or parsley, chopped for garnish
Grated parmesan cheese
Directions
- In a lg pan, add the cut up pancetta and sauté until browned, about 8. Add 1/4 cup of wine or chicken broth and once it has evaporated, using a slotted spoon remove the pancetta to a plate and set aside.
- If there is about 2 tablespoons the grease from the pancetta (if not add some olive oil), add the onion and garlic, cook stirring, until the onions begin to softened, about 3 minutes. Stir in the tomatoes and red wine vinegar. In small bowl, dissolve the tomato paste/sun dried tomato paste together in broth and add the pan. Stir in the sage and season with salt and pepper. Simmer, stirring occasionally, until the sauce has thickened, 15 to 20 minutes. Add the beans to the tomato sauce. Cook, stirring frequently, until heated through, about 15 minutes.
- This can be made 1 day ahead to this point.
- Make Polenta, follow package instructions.
- As the polenta thickens up, add the pancetta back to the pot and stir everything together. Season with salt and fresh ground pepper.
- Serve polenta in deep, wide bowls and spoon beans over. Garnish with fresh cut parsley and parmesan cheese.
