Trentino-style stewed borlotti with polenta

Ingredients

For 1 serving

• Cooked borlotti beans200 g
• Corn flour50 g
• Onion60 g
• Chopped tomatoes100 g
• Bay leaves0.5 g
• Caraway seeds1 teaspoon
• Extra virgin olive oil2 teaspoons
• Red wine vinegar1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: sulphites,

In season: October – March

Method

1. In a heavy-based pot bring water weighing about five times the cornmeal to the boil and salt it. Pour in the cornmeal in a steady stream, whisking, so no lumps form.
2. Turn the heat to minimum and cook the polenta for 30 minutes, stirring often with a wooden spoon, until thick and pulling away from the sides; if it gets too stiff add a splash of hot water.
3. Meanwhile peel the onion and slice it thinly; heat the oil in a pan over low heat and gently cook the onion with the bay leaf and caraway for 8 minutes, stirring, until soft and golden.
4. Turn up the heat and deglaze with the red wine vinegar until it evaporates, then add the tomato pulp and the rinsed borlotti beans; season with salt and simmer over low heat for 15 minutes, until the sauce is thick.
5. Remove the bay leaf and serve the beans on the hot polenta with a grind of black pepper.