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Home Cooking


Polenta Incatenata


Home Cooking 1

Polenta Incatenata

paulj | Apr 4, 2009 07:37 PM

Browsing '1000 Italian Recipes' (Scicolone) for something to go with leftover hunters chicken I noticed this recipe for 'polenta in chains'. A web search turned up a couple of similar recipes, one describing it as a 'robust Tuscan one dish meal', also called Infarinata.

The 'chains' are apparently shreds of cabbage or greens in the mush.

The gist of the dish is to cook shredded cabbage (or greens like kale), beans (I used half a can of white kidney), and other vegetables (carrot, fennel, celery, potato). Then add cornmeal and water and cook to form a 'thick porridgy soup'. Seasonings can be the typical garlic, olive oil, parsley, onion, fennel seeds, pork fat and/or pancetta, and graded cheese. I initially cooked the vegetables at pressure so they were quite soft by the time the polenta was done. I also include a slice of ham hock.

While I had some qualms about it at the start (beans in polenta?), I was quite happy with the result. In fact, it's the closest I've come to a main-dish polenta. The vegetables (including the beans) added flavor without subtantially altering the texture of the polenta. I did salt it better than I normally would when serving polenta with a sauce. (half way down)

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