polenta with borlotti beans and rocket

polenta con borlotti e rucola

for 6

800 g fresh rocket, washed and roughly chopped

300 g dried borlotti beans (di Lamon are the best)

1 tablespoon bicarbonate of soda

1 bunch of fresh sage

½ head fresh garlic

2 garlic cloves, peeled and chopped

a handful of fresh flat-leaf parsley, chopped

2 tablespoons olive oil

Maldon salt and freshly ground black pepper

1 dried red chilli, crumbled

extra virgin olive oil

to serve

Polenta (see here)

175 g unsalted butter

120 g Parmesan, freshly grated

Soak the beans overnight in plenty of water with the bicarbonate of soda. Drain and rinse, then place in a large saucepan and cover with fresh cold water. Bring to the boil, skim the froth off the top and add the sage and the garlic bulb. Lower the heat and simmer for up to 1½ hours, until the beans are tender. Drain, reserving the liquid.

In a separate saucepan, fry the chopped garlic and parsley in the olive oil. Add the beans and 2 tablespoons of their cooking water and stir just to combine. Add the rocket and possibly a little more of the cooking liquid and cook for a minute or so to wilt the rocket. Season with salt and pepper and the crumbled chilli.

Cook the polenta and stir in the butter and Parmesan. Put a portion of polenta on each plate. Spoon over the borlotti beans and some of their juices and drizzle with extra virgin olive oil.