Polenta ai fagioli
Soak 1 cup red kidney beans overnight, change the water and boil till soft.
Add
1 chopped onion
1 chopped stick celery
1 lge carrot chopped
1 can chopped tomatoes,
Whatever salt, herbs, spices you desire.
I add 1 - 2 teaspoons of Italian herb mix and 1 teaspoon each of turmeric, cuŠ¼in, coriander, a good dollop of garlic, and cayenne, as much as you can stand.
Simmer till vegies are cooked.
Meantime take 1 cup polenta, or one cup 1/2 and 1/2 polenta and semolina.
Add 1 cup cold water to blend then 1 1/2 cups boiling water and salt to taste, bring to the boil mixing well, turn your hotplate to the lowest possible setting and stir as it thickens, until the wooden spoon stands erect like a little soldier.
Now it's ready! A dollop on each plate covered with a good scoop of the fagioli. A very easy, nutritious and delicious meal!
Topic: Meatless recipes (Read 3152 times)