Polenta incatenata

Name: Polenta incatenata (“Enchained” Polenta)
Yield: Serves 8 hungry people
Cuisine: Italy
Ingredients: 3 or 4 waxy potatoes such as Yukon Gold or Bintje, about ¾ pound total weight, peeled and cut into large pieces; 3 or 4 waxy potatoes such as Yukon Gold or Bintje, about ¾ pound total weight, peeled and cut into large pieces; 1 head Savoy cabbage, core removed and chopped, or 1 large bunch kale, tough stems discarded and chopped; 1 head Savoy cabbage, core removed and chopped, or 1 large bunch kale, tough stems discarded and chopped; 1¾ cups dried borlotti or white beans, picked over, rinsed, and soaked overnight; 1 prosciutto bone (optional); 1¾ cups dried borlotti or white beans, picked over, rinsed, and soaked overnight; Grated pecorino cheese; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 cups polenta; Leaves from 2 fresh rosemary sprigs, minced; 1 small bunch fresh flat-leaf parsley, chopped; 2 cloves garlic, minced; 1 yellow onion, chopped; ¼ pound pancetta, diced; 3 tablespoons extra virgin olive oil; 3 or 4 waxy potatoes such as Yukon Gold or Bintje, about ¾ pound total weight, peeled and cut into large pieces

“Enchained” Polenta

Preparation info

Serves
8
hungry people

Difficulty
Medium

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

The basic recipe for polenta incatenata braises together borlotti beans, Savoy cabbage, and potatoes, and then adds polenta that “enchains” them. I have collected a few different recipes for this hearty peasant dish. One is a meatless Ligurian version, transcribed by friend and fellow Italo-fanatic Fred Plotkin. Another is a Tuscan version with pancetta from Leonardo Romanelli that appears in the

Ingredients

Europe
Italy
The Marches
Starter
Side dish
Mediterranean

Ingredients

Method