Polenta e Fagioli

Polenta and beans, a peasant-food staple, is eaten in all three regions, although this is an Umbrian recipe. This dish is made with standard polenta - cornmeal boiled in salted water until thick and porridge-like in consistency - to which some beans, enriched with tomato sauce, are added. The incorporation of the stewed beans and their sauce into the polenta makes for a really tasty dish. It is traditionally served with a good sprinkling of freshly grated pecorino cheese.