From Italy’s Emilia-Romagna, creamy polenta and cranberry beans are cooked together and then pan-fried. This particular version hails from Modena, famous for sports cars and Luciano Pavarotti. This recipe can also be called “casagai” or “cazzagai”. This street food makes a lovely snack or appetizer and is best served with a light red wine. Serve warm as an appetizer or alongside a salad for a light meal.
Ingredients
- 3 cups water
- ½ teaspoon salt
- 1 cup polenta
- 1 teaspoon olive oil
- 1 ½ ounces guanciale, minced
- ¼ cup minced white onion
- 1 sprig fresh rosemary, leaves stripped and finely chopped
- 1 clove garlic, whole
- 1 cup Romano (cranberry) beans, rinsed and drained
- ¼ cup canned, diced tomatoes
- cheesecloth
- ¼ cup light vegetable oil, divided
Directions
Step 1
Bring 3 cups of water to boil in a large pot. Add 1/2 teaspoon salt. Sprinkle in polenta, whisking constantly, to avoid lumps from forming. Reduce heat and simmer, stirring often, until polenta is creamy and no longer gritty, 15 to 20 minutes. Turn off the heat.
Step 2
While polenta is cooking, heat 1 teaspoon olive oil in a skillet. Add guanciale and saute until crispy. Add minced onion, garlic clove, and rosemary and cook until garlic is lightly browned and fragrant but not burned, about 1 minute. Remove and discard garlic clove. Stir in cranberry beans and tomatoes and simmer until thickened a bit, about 5 minutes.
Step 3
Fold bean mixture into polenta and mix well. Pour into a 9-inch square glass dish or silicone cake pan and allow to cool, about 30 minutes.
Step 4
Flip cooled polenta over and set out, covered with cheesecloth, to air-dry until most of the moisture has evaporated, 8 hours to overnight.
Step 5
Cut dried polenta into 2×3-inch rectangles.
Step 6
Heat a pan over medium-high heat and add 2 tablespoons oil. Add a few polenta rectangles to the hot oil and cook until brown and crisp, 3 to 4 minutes, without disturbing the calzagatti. Flip, and cook until brown and crisp on the other side. Remove and drain on paper towels. Continue with the rest of the calzagatti, adding more oil as necessary.
Cook’s Notes:
Do not use a metal dish as this may affect flavor.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 218 | |
% Daily Value * | |
Total Fat13g | 17% |
Saturated Fat3g | 15% |
Cholesterol7mg | 2% |
Sodium453mg | 20% |
Total Carbohydrate21g | 8% |
Dietary Fiber4g | 13% |
Total Sugars1g | |
Protein5g | |
Vitamin C7mg | 37% |
Calcium52mg | 4% |
Iron3mg | 14% |
Potassium112mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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