Cannellini bean and polenta bake
Friday 17 February 2012
400g cannellini beans
10 tbsp extra-virgin olive oil
2 small red onions, finely chopped
4 celery stalks, finely chopped
2 large leeks, chopped into rounds
200g runner beans, sliced
Salt, to taste
150g pancetta, cubed
200g button mushrooms, sliced
200g cherry tomatoes, sliced in half
Extra-virgin olive oil, for drizzling
Handful of fresh parsley, finely chopped
150g fontina cheese, cubed
A little extra-virgin olive oil for greasing
Place the beans in lots of fresh water and leave them to soak overnight. The next day, drain and cook them in plenty of slightly salted water for 30-40 minutes or until they are tender but not mushy.
Towards the end of their cooking time, heat the olive oil in a large saucepan and add the onions, celery, leek and fry until soft. Add the runner beans, season with salt and stir-fry for 2 minutes. Add the pancetta and cook for a further minute. Throw in the mushrooms and stir-fry for a couple of minutes.
Carefully stir in the cherry tomatoes and cannellini beans, making sure not to break the cooked beans. Remove from the heat and set aside. In the meantime, preheat the oven to 200C/400F/gas 6.
Make the polenta runny, according to the instructions on the packet. If you need extra water, make sure you have some boiling water ready to add. As you are making the polenta, keep stirring it with a wooden spoon to prevent lumps.
In a large bowl, mix together a little polenta at a time with some of the bean mixture, again taking care not to break the beans, until all the polenta and most of the beans are well amalgamated. Keep aside some of the beans and vegetables. Stir in the fontina cheese and season with salt to taste.
Grease the bottom of a terracotta or ovenproof dish with a little olive oil. Pour the mixture into it, and add the remaining beans and vegetables.
Cook in the pre-heated oven for about 20 minutes until golden on top. Remove and serve.
From 'Gennaro's Italian Home Cooking' by Gennaro Contaldo (£16.99 Headline).
elephant appealPrince William signs up for our charity appeal
arts + entsThere were towering ideas, some scintillating performances and revelatory grooves... our writers pick out their personal highlights
elephant appealThe first 23 lots in our charity auction have now gone. But there are 22 more still up for grabs
peoplePrepare to be entranced by worms as the molecular biologist gets ready to give the Royal Institution science lectures
booksWe examine the best titles for teens
voicesPeople moan that Christmas is too commercial and the spirit has been lost. But it is a time to over-indulge, and always has been, says DJ Taylor
scienceResearchers teach border collie to understand sentences using more than 1,000 words
travelWill high-value tourism help the artisan workshops of this Renaissance city?
food + drinkA trifle without custard? Surely not! Nonsense – and here’s three to finish your festive meal that prove it
Geoffrey Macnab does not like the comedian's big screen debut
Life & Style blogs
- 1 Tim Sherwood challenges Daniel Levy to set out vision for Tottenham Hotspur’s future
- 2 French pub fined €9,000 after customers returned empties to bar - because it's 'undeclared labour'
- 3 Sun will 'flip upside down' within weeks, says Nasa
- 4 #Teamnigella: It’s the only side to be on
- 5 Christmas comes early: Justin Bieber is 'retiring from music'
- < Previous
- Next >
iJobs Food & Drink
£18000 - £21000 per annum + Basic salary +incentives: FCm Travel Solutions: FC...
£54000 - £55000 per annum + Benefits: Flight Centre Limited: Flight Centre Glo...
£27000 - £27500 per annum + Benefits: Flight Centre Limited: Flight Centre Glo...
£30000 - £38000 per annum + Benefits: Corporate Traveller: Flight Centre's e-c...