Method
Step 1
In a large pot, bring the water to a boil and add the salt. Slowly and steadily add the polenta, stirring constantly with a wooden spoon to prevent any clumps. Reduce the heat to medium and let it cook slowly, stirring for about 30 minutes, until thick, smooth and creamy.
Step 2
Meanwhile, in a large frying pan over medium-high heat, heat the olive oil. Add the beans, tomato, garlic and cook for a few minutes, until thick and saucy. Stir in the chopped rosemary.
Step 3
Mix the bean sauce into the polenta evenly.
Step 4
Line a rectangular cake pan with parchment or smear a spoon of neutral oil on the base and the sides of the pan. Tip the polenta and bean mixture into it, flattening the top and covering it neatly with a parchment sheet. Let it cool overnight at room temperature or refrigerate for 3 hours. The polenta will be set into a cake. Flip this over on a wooden board and cut into 5cm (2 in) squares.
Step 5
In a medium frying pan, heat some neutral oil over medium-high heat and pan fry the polenta pieces until golden and crisp on the outside. Drain on a kitchen paper and continue until all the pieces are done. Serve warm, with drops of traditional balsamic vinegar.
BBC.com’s World’s Table “smashes the kitchen ceiling” by changing the way the world thinks about food, through the past, present and future.
—
Join more than three million BBC Travel fans by liking us on Facebook, or follow us on Twitter and Instagram.
If you liked this story, sign up for the weekly bbc.com features newsletter called “The Essential List”. A handpicked selection of stories from BBC Future, Culture, Worklife and Travel, delivered to your inbox every Friday.
