Carlo Luigi Mazza, Genova
(Yield: 4 servings)
6 cups water
2 cups Romano beans (preferably fresh)
¼ head cabbage (finely sliced)
other fresh vegetables as desired
1 teaspoon salt
1½ cups cornmeal
1 tablespoon extra-virgin olive oil
1. Bring 6 cups of water in saucepan to boil. Add beans, cabbage and salt. Cook until beans are slightly soft (approx. 10 minutes).
2.Reduce heat to low and slowly add cornmeal. Stir continuously until mixture thickens (20 to 30 minutes).
3.Remove from heat, add oil and stir for another minute.
4.Pour mixture in medium-size rectangular baking dish. Allow mixture to set until firm (approx. an hour or overnight).
When cooking the cornmeal (polenta) add additional hot water if necessary.