Calzagatti Pan Fried Polenta And Beans Recipes

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CALZAGATTI (PAN-FRIED POLENTA AND BEANS)



Calzagatti (Pan-Fried Polenta and Beans) image

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.

Provided by Buckwheat Queen

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 9h10m

Yield 8

Number Of Ingredients 12

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

Steps:

  • 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 2x3-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.

Nutrition Facts : Calories 218.2 calories, Carbohydrate 21.1 g, Cholesterol 6.5 mg, Fat 12.9 g, Fiber 3.5 g, Protein 5 g, SaturatedFat 3 g, Sodium 452.7 mg, Sugar 1.4 g

FRIED POLENTA



Fried Polenta image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cut one 18-ounce tube polenta into 1/2-inch-thick rounds. Heat 1/4 inch of vegetable oil in a large nonstick skillet over medium-high heat. Coat the polenta in flour and fry in batches until golden brown, 3 to 4 minutes per side (add more oil if necessary). Drain on a rack; sprinkle with salt and grated parmesan.

FRIED POLENTA



Fried Polenta image

Provided by Giada De Laurentiis

Categories     side-dish

Time 2h20m

Yield 30 pieces

Number Of Ingredients 9

3 cups Basic Polenta, recipe follows
2 cups olive oil, for frying
1/4 cup grated Parmesan
Salt
1 cup purchased marinara sauce
6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted butter

Steps:

  • Lightly oil an 11 by 7-inch baking dish. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours.
  • Preheat the oven to 250 degrees F.
  • Cut the polenta into 2 by 1-inch pieces. Heat the oil in a heavy large skillet over medium-high heat. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta pieces to paper towels and drain. Place the polenta pieces on a baking sheet and keep warm in the oven while cooking the remaining batches.
  • Transfer the polenta pieces to a serving platter. Sprinkle the polenta with the Parmesan cheese and salt. Serve, passing the marinara sauce alongside.
  • Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

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