Cranberry beans and creamy polenta are prepared in Italy’s Emilia-Romagna region, then they are pan-fried. This specific rendition is from the city of Modena, known for its sports cars and Luciano Pavarotti. “Casagai” or “Cazzagai” are other names for this recipe. It is advisable to pair this street cuisine with a light red wine as it makes a great snack or appetizer. Serve this dish warm as an appetizer or a light meal with a salad.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 8 hrs 30 mins |
| Total Time: | 9 hrs 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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.
- 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.
- 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.
- Flip cooled polenta over and set out, covered with cheesecloth, to air-dry until most of the moisture has evaporated, 8 hours to overnight.
- Cut dried polenta into 2×3-inch rectangles.
- 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.
- Do not use a metal dish as this may affect flavor.
- The idea is to have the least amount of moisture as possible. If you leave it in the refrigerator, it will retain water causing it to splatter and melt when fried, so it’s best to leave it on the counter.
Nutrition Facts
| Calories | 218 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 453 mg |
| Sugars | 1 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |