Soup - complete dish - celiac and lactose intolerants safe
1 cup Polenta flour
6 slices pancetta, quartered
1/2 medium onion, finely chopped
2 cloves garlic, chopped
2 tbsp tubed tomato paste
2 cans borlotti beans, drained and rinsed
4 cups chicken broth
2 tbsp extra virgin olive oil
salt and pepper
Bring a pot with at least 4 cups water to a boil, add salt and slowly pour flour in it, stirring constantly in order to prevent lumps. Lower heat and simmer for about 50 minutes, stirring occasionally. Once it's ready, pour it in a greased rectangular baking dish and let cool down to room temperature.
In a medium saucepan, over medium-high heat, cook pancetta until browned and crisp; transfer it to a plate and throw fat away.
In the same saucepan, warm olive oil and sautee onions and garlic, stirring for about 2-3 minutes (until onions are translucent); add beans, broth, tomato puree, pancetta, salt and pepper (carefully, due to pancetta and canned beans) and cook over medium heat for about 15 minutes.
Cut polenta into your favorite shape.
Lightly grease a non-stick skillet and, over medium-high heat, sautee polenta pieces, turning them once, until golden on both sides: you should obtain a "crouton" result.
Serve soup immediately in individual bowls, dividing pancetta evenly, topped with polenta croutons.
This recipe serves 4-6
- You can use remaining polenta, if any, cut in pieces, grilled or sauteed, topped with Grana Padano or Parmigiano flakes and a drop of chestnut honey, as appetizer.
- If you don't find pancetta, you can use non-smoked bacon but cut away a big part of fat before cooking it: it will result lighter to digest, and lower in calories.
- Having polenta croutons, this dish is safe for celiacs.