The Lombard cuisinepresents us with many recipes withcorn flour. TheVarese style polentait's one of them. This is asingle dishvery rich, ideal for the winter period, which presents a variety of ingredients includinglegumes, vegetablesand pork rinds. Alternatively, if you want a simpler dish you can opt for theCiociaria polenta.

Portions:4 people
Ingredients
- 500 gr Corn flour
- 200 gr Pork rinds fresh
- 100 gr Bacon sliced
- 1 rib Celery
- 2 no carrots
- 1 no Onion
- 600 gr Cabbage
- 300 gr Beans cooked borlotti beans
- to taste Salt
instructions
- Scrape the rinds, burn the hairs on the stove flame and cut them into small pieces.
- Peel the onion, scrape the carrots and celery, wash them and cut them into pieces.
- Place the bacon in a saucepan or pan and fry it. Add the vegetables cut into small pieces and after a few minutes also the rinds. Mix.
- After a couple of minutes, add about 2 and a half liters of boiling water and leave to cook for about 30 minutes.
- Clean the cabbage, choosing the most tender part. Wash it and then pour it into the pot together with the cooked beans.
- After about 15 minutes, add the salt and flour slowly, being careful to mix with a wooden spoon.
- Cook the polenta for about 45 minutes, stirring frequently.
- When the polenta is cooked, turn it out onto a wooden board. Cover it with a cloth for a few minutes before serving it at the table.
Notes
You can also cook the stewed verses with the rinds in a separate saucepan and add them to the polenta as soon as it is cooked.
Una gioia per i sensi
Grazie mille per il tuo commento positivo! Siamo felici che tu abbia apprezzato il nostro sito e che abbia trovato la tua esperienza qui piacevole.
Non posso che consigliare questa ricetta a chiunque voglia gustare qualcosa di genuino e gustoso.
Grazie mille per il tuo commento positivo! Siamo felici che ti sia piaciuta la ricetta.
Molto apprezzata da tutti!
Condividere piaceri culinari con gli altri è sempre un’esperienza gratificante.