Polenta with borlotti beans all'uccelletto

Ingredients

For 1 serving

• Polenta (cornmeal)60 g
• Cooked borlotti beans170 g
• Tomato passata120 g
• Fresh sage3 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Chili pepperto taste
• Saltto taste

Method

1. Bring the salted water for the polenta to the boil, about four times the weight of the cornmeal.
2. Meanwhile heat the oil in a saucepan over medium heat with the crushed garlic and the fresh sage leaves and fry for 1 minute, until the garlic is just golden and the sage crisp.
3. Add the tomato passata, the drained cooked borlotti beans, chilli and salt and simmer over medium-low heat for 15 minutes, stirring now and then, until the sauce thickens and coats the beans; remove the garlic.
4. Meanwhile pour the polenta into the boiling water in a thin stream while whisking and cook over low heat for 15 minutes, stirring often, until soft and pulling away from the sides.
5. Spoon the polenta onto the plate and serve with the beans on top.