Dinner · Italian · 15 min
Polenta Valsugana with Braised Kidney Bean and Cherry Tomato Ragù
- Calories
- 489
- Protein
- 18g
- Carbs
- 66g
- Fat
- 18g
Ingredients
- 120.1 g polenta cornmeal
- 180 g red kidney beans
- 110 g cherry tomato passata
- 30 g Vidalia onion
- 1 tbsp extra virgin olive oil
- 1 clove garlic
- 0.5 tsp salt
- 0.25 tsp black pepper
Method
- 01Soak the raw red kidney beans in water overnight (at least 8 hours). Drain and transfer to a pot with fresh water, then boil for 45 to 60 minutes until fully tender. Drain and reserve.
- 02In a saucepan, heat extra virgin olive oil over medium heat. Add the diced Vidalia onion and minced garlic; cook until translucent and lightly golden, about 5 minutes.
- 03Add the cherry tomato passata and cooked kidney beans to the pan. Season with salt and black pepper, then simmer on low heat for 15 minutes to thick ragù consistency.
- 04In a separate saucepan, bring 480 ml of water with a pinch of salt to a rolling boil.
- 05Gradually whisk in the polenta cornmeal, stirring continuously to avoid lumps.
- 06Reduce heat to low and cook polenta, stirring frequently, for 8 to 10 minutes until thick and smooth.
- 07Spoon warm polenta into a shallow bowl and top with the braised kidney bean and cherry tomato ragù.
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