- 6
Ingredients
- 1/2 cup EVOO
- 1 yellow onion, finely chopped
- 2 carrots, peeled and finely chopped
- 1 celery stalk, finely chopped
- leaves from one sprig sage, chopped
- 2 cups crushed canned plum tomatoes with juice
- 8 cups hot water
- 2 potatoes, peeled and cut into large cubes
- 1 lb savoy cabbage, cored, halved, and sliced
- 1 cup polenta
- 2 cups drained, cooked, dried cannellini beans
Preparation
Step 1
In a large saucepan over medium heat, warm the oil. Add the onion, carrots, celery, and sage and saute, stirring frequently, until the vegetables begin to soften, about 8 minutes. Stir in the tomatoes and their juice, season lightly with salt, and simmer until thick, about 15 minutes.
Pour in the hot water, raise the heat to medium high, bring the mixture to a boil, and add the potatoes and cabbage. Reduce the heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Uncover and pour in the polenta in a thin steady stream, stirring with a wooden spoon. Stir continuously for 40 minutes while the polenta bubbles and thickens.
Stir in the beans and adjust the seasoning with salt and pepper. The infarinata should be fluid and soft. Add of bit of hot water if it appears too dense. Serve.