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Calzagatti (Pan-Fried Polenta and Beans)
Calzagatti (Pan-Fried Polenta and Beans)
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
550 minutes
Savory Italian polenta and cranberry bean dish with guanciale, tomatoes - perfect for snacking.
Ingredients:
  • 3 cups water
  • 1 cup polenta
  • 1 teaspoon olive oil
  • 1.5 ounces guanciale, minced
  • 0.25 cup minced white onion
  • 1 sprig fresh rosemary, leaves stripped and finely chopped
  • 1 clove garlic, whole
  • 1 cup Romano (cranberry) beans, rinsed and drained
  • 0.25 cup canned, diced tomatoes
  • cheesecloth
  • 0.25 cup light vegetable oil, divided
Instructions:
  • In a large pot, bring 3 cups of water to a boil. Stir in 1/2 teaspoon of salt. Gradually add polenta while whisking to maintain a smooth texture. Simmer and stir occasionally until the polenta is creamy and smooth, about 15 to 20 minutes. Remove from heat.
  • As the polenta simmers, warm 1 teaspoon of fragrant olive oil in a skillet. Cook the guanciale until crispy. Add minced onion, garlic, and rosemary, and saute until garlic is golden and aromatic, around 1 minute. Discard the garlic clove. Mix in cranberry beans and tomatoes, simmer until slightly thickened, about 5 minutes.
  • Combine the bean mixture with the polenta and thoroughly mix. Transfer the mixture to a 9-inch square glass dish or silicone cake pan. Let it cool for approximately 30 minutes.
  • Invert the cooled polenta and let it air-dry, covered with cheesecloth, until most of the moisture evaporates, for 8 hours to overnight.
  • Slice the dried polenta into 2x3-inch rectangles.
  • - Heat a pan over medium-high heat, add 2 tablespoons oil, and fry polenta rectangles until golden and crisp on both sides, about 3 to 4 minutes per side. Drain on paper towels and repeat with remaining polenta rectangles, adding more oil if needed.

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