Recipe

Cannellini beans with polenta

Nov 30, 1974 1:00pm
  • 3 hrs 20 mins preparation
  • 25 mins cooking
  • Serves 8
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Ingredients

Cannellini beans with polenta
  • 1 litre (4 cups) water
  • 2 cup (340g) polenta
  • 1 cup (80g) parmesan, finely grated
  • 1 tablespoon olive oil
  • 1 (150g) medium brown onion, sliced thinly
  • 1 clove garlic, crushed
  • 2 x 400g cans crushed tomatoes, undrained
  • 3/4 cup (180ml) vegetable stock
  • 2 tablespoon tomato paste
  • 1 red thai chilli, seeded, chopped finely
  • 2 x 400g cans cannellini beans, rinsed
  • 500 gram spinach, trimmed, chopped coarsely
  • 1 tablespoon fresh basil, finely shredded

Method

Cannellini beans with polenta
  • 1
    Grease a 23cm-square slab cake pan.
  • 2
    In a large saucepan, bring the water to a boil; gradually whisk in polenta. Reduce heat; simmer, whisking, for about 5 minutes or until mixture thickens. Stir in cheese.
  • 3
    Smooth polenta mixture in prepared pan (see notes). Cover; refrigerate for about 3 hours or until firm.
  • 4
    Turn polenta onto a chopping board; cut polenta in half. Cut each half into quarters; cut each quarter in half diagonally.
  • 5
    In a medium saucepan, heat oil; cook onion and garlic, stirring, for about 2 minutes or until onion is soft. Add tomatoes, stock, paste and chilli; bring to a boil. Reduce heat; simmer, uncovered, for about 5 minutes, or until thickened slightly.
  • 6
    Add beans, spinach and basil; cook, uncovered, for about 3 minutes, or until spinach is wilted and beans are hot.
  • 7
    Just before serving, cook polenta, in batches, on a large, heated dry grill plate (or grill or barbecue) for about 3 minutes or until browned both sides; drain on paper towel. Serve with tomato bean mixture.

Notes

Any kind of dried beans can be substituted for canned beans, if preferred. Soak beans overnight. Boil until tender; drain. Use patience when spreading polenta into prepared pan; it tends to move and slip but can eventually be worked into corners of pan. Polenta can be made 1 day ahead to the refrigeration stage.

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