1-2. Massa and Carrara

 

Polenta incatenata (Polenta in chains)

Serves 6

150g dried borlotti beans
1 small bunch kale leaves
2.5 litres water
1 tsp salt
120ml extra virgin olive oil
400g corn meal (polenta)
Parmesan or aged pecorino cheese to grate at table

Soak the beans overnight. Chop the kale leaves well, removing any large core pieces. Drain the beans and put into a large pot with the water. Bring to the boil, lower the heat, and cook at a simmer until almost tender, about 45 minutes. Add the salt, chopped kale and olive oil, and slowly pour in the polenta, a handful at a time, stirring all the time to ensure no lumps. When the polenta has been added, turn up the heat a bit and cook until the entire mash is thick and smooth, about 45 minutes.

If you are using instant polenta, allow the beans to cook until soft and tender before adding the polenta.

Serve with lots of grated cheese at the table.

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