Polenta and beans

10524 POLENTA with VERDURANON CORRESPONDS to 4 PERSONS INGREDIENTS PICTURE 500 g flour, 200 g of pork rinds, pork 100 g of bacon, 100 g dried borlotti beans, a stick of celery, 2 carrots, an onion, cabbage, salt.

Procedure the previous evening soak the beans already washed in abundant warm water lasciandoveli throughout the night.

Scrape the pork rinds, bruciacchiarle, wash them and cut them into pieces.

Chop the bacon and FRY in soup pot, then add all vegetables (except the cabbage), Peel, wash and chop and pork rinds.

Pour in 3 l water container, combine the drained beans and salt.

Half-cooked beans, add the cabbage into strips and cook the vegetables for about an hour and a half, then pour in the cornmeal, rain rimestandola continuously.

Cook for about an hour: the polenta will succeed rather firm.

Overturn it on the cutting board and let it rest a bit; When will cut you will see the colors of different vegetables, that will give a vibrant note to the polenta.

Variation: prepare the polenta aside, let it cool, cut it into cubes and fry them in butter and oil, arrange them on plates and pour over the cooked vegetables sprinkling with Parmesan.

These vegetables you can add other: yellow squash, Zucchini, green beans and potatoes.