Soft Polenta and Black Bean Ragoût


  • For the polenta:
  • 4 c water
  • 1 ½ t salt
  • 1 c fine or medium cornmeal
  • For the black bean ragoût:
  • 2 qt water
  • 1 bunch garni, tied in cheesecloth, consisting of 5 sprigs fresh fl at-leaf parsley, 5 sprigs fresh thyme, 5 sprigs fresh tarragon, 1 bay leaf, and 10 black peppercorns
  • + 7 more ingredients
    • 1 c dried black beans
    • 2 T extra virgin olive oil
    • 2 large garlic cloves, finely chopped
    • 1 t ground fennel seeds
    • For serving:
    • 1 ¾ c freshly grated pecorino cheese (about 6 ounces)
    • 2 T unsalted butter

For the polenta, in the bottom half of a double boiler, pour enough water to reach and cover the bottom of the top part. Bring this water to a boil over high heat, then reduce the heat so the water is just under a bubble. Add the 4 cups water to the top part of the double boiler, and set it di...

View full recipe at Relish


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