Polenta pasticciata con fagioli e verza (Baked Polenta with Beans and Cabbage)
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Total Time
1 hr 30 mins
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Course
Soup
Polenta pasticciata con fagioli e verza (Baked Polenta with Beans and Cabbage)
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 500 g 1 lb polenta
- 250 g 1/2 lb Savoy cabbage, shredded
- 1 medium onion slice sliced
- butter
- 250 g 1/2 lb boiled or canned beans, preferably borlotti
For baking:
- 500 ml 2 cups of Béchamel sauce
- freshly grated Parmesan cheese
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Instructions
Soft version:
- Polenta that is made in the usual way, following the master recipe, but about halfway through cooking, you add Savoy cabbage that has been shredded and sweated in butter with some finely sliced onion until quite soft. Then, just a few minutes before serving, you stir in some boiled beans (preferably borlotti, but I used some cannellini that I had on hand). It is one of my favorite of the 'flavored' polentas. This polenta is so flavorful that it needs no sauce.
Baked version:
- When using leftover polenta to make polenta pasticciata con fagioli e verza, you place a layer of polenta at the bottom of a buttered baking dish, then top it with a generous layer of béchamel sprinkled with a bit of grated parmesan cheese. Repeat until you've used up your ingredients and end with a nice layer of béchamel topped with a generous sprinkling of grated parmesan cheese. Bake in a hot oven (200C, 400F) for about 15-20 minutes, until the top is nicely browned and the sauce and cheese are bubbling merrily along. Let the polenta pasticciata rest a few minutes to cool off and 'settle' before serving.
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