I found this recipe while looking for something to use up my Rancho Gordo Canellini Beans and I am always a sucker for anything over polenta! For this challenge, I was trying to keep things in "one-pot" just because I was trying to branch out, but I just though this was too good not to share. I followed the very labor intensive, very specific directions for making the polenta and was rewarded with a very creamy base. The sauce was also good, could use a few more tomatoes...and I subbed rosemary for the sage. It wasn't Mark's favorite, "too beany" he said, but like I said, I liked it!
3 comments:
Man, your beans are so much more plump. There was alot of labor there...I am not sure how you knew if you were to be stirrin', cookin', coverin', etc!?!?!
I agree ... those are the plumpest beans I have ever seen in my life! What a great advertisement for Rancho Gordo ... I can't wait to get back to the states and order my beans! Beans and polenta are classic northern Italian ... looks wonderful!
the recipe looked good until I got to the "cover, and then uncover" part about 8 times. Geesh, I got dizzy.
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