POLENTA

Most people think of pasta as the quintessential Italian Dish, and this is true for much of the Peninsula, especially the south. Polenta, on the other hand, was the staple food of the poor in the North, especially those living out in the country. Prior to the introduction of corn in the late 1700s it consisted of grains and/or legumes mashed and cooked to a mush, and seasoned with oil, onion, fennel, honey, or whatever was available. Uninspiring, but certainly nutritious enough to keep people alive. 

With the introduction of corn things changed radically, as the land owners discovered that the new grain was more productive than the traditional grains, and they could therefore devote more of their land to crops that would bring them income if they had their tenant farmers subsist on corn. The corn was milled like the traditional grains had always been, and polenta came to mean corn meal mush. 

Polenta and Black Leaf Kale

 

Though Italians generally associate cavolo nero with Tuscany, it's grown throughout the land, and this recipe is from the Valle d'Aosta. It's generally served as a one-course meal. You'll need:

Prep Time: 45 minutes

Cook Time: 2 hours,

Ingredients:

·         Polenta made with a half pound (225 g) of corn meal (instructions below)

·         1/2 pound (225 g) dried white beans, soaked overnight in abundant water

·         A slice of cured lard or pancetta, minced

·         1 1/2 pounds (650 g) black leaf kale

·         Simmering meat broth (have a quart, or liter, handy, though you won't need it all-

·         -- unsalted bouillon will work if need be)

·         Salt and pepper to taste

Preparation:

Begin by boiling the beans in abundant water for 2 hours or until soft, salting them when they are just about done.

While they are cooking, make the polenta: Heat a quart (1 l) of water in a pot, and when it begins to boil lightly salt it and add the corn meal in a thin stream, stirring briskly. Continue stirring for 40 minutes, adding a hot water if it looks to be thickening too much -- it should be fairly soft. It will be done when it is creamy, and comes away easily from the sides of the pot.

And see to the rest of the dish: wash the kale and strip the ribs from the leaves. Cut them into thin strips and simmer them in broth to cover until cooked, about 40 minutes. When the kale is done, drain the beans and add them to it.

Turn the polenta out onto a polenta board and serve it with the kale and bean mixture, together with a tossed salad and a lively red wine, for example Sassella Superiore from the Valtellina, a Valcalepio Rosso, or a Garda Classico Groppello.