Polenta Fioretto with black cabbage and chickpeas

How to transform excellent flour into a unique, healthy and seasonal meal.

Ingredients

250 g of Flour for Polenta Fioretto Mulino Marello

1 liter of water

Coarse whole salt to taste

1 bunch of fresh kale

1 can of organic Italian chickpeas

Quality EVO oil

Black pepper

Radish sprouts (for decoration)

 

Procedure

 

Bring water to the boil in a heavy-bottomed saucepan (or cauldron). Add the coarse salt and pour in the Fioretto flour, mixing vigorously with a whisk to avoid lumps. Lower the heat and leave to cook for about half an hour, stirring occasionally with a wooden spoon.

While the polenta is cooking, clean the black cabbage by removing the toughest central rib. Cut the leaves into strips and cook them in a pan with a drizzle of water and a pinch of salt until they are tender but still bright green. Season with pepper at the end of cooking. Heat the chickpeas (rinsed from their preserving liquid) in a separate saucepan or directly in the pan with the black cabbage to flavor them.

Pour the still hot and soft polenta onto the plates. Place a generous portion of black cabbage and chickpeas on top. Complete with a drizzle of raw extra virgin olive oil and, for a note of freshness and colour, some radish sprouts.

There is a prejudice that needs to be dispelled that polenta is a heavy side dish or a "long" dish reserved only for holidays or for those who have time to cook. The truth is that, when we choose ingredients that carry with them the history of the territory, polenta becomes a real ace up your sleeve for everyday cooking.

At this time of year, the body seeks nourishment. Nothing is more comforting than a steaming dish that combines the creaminess of corn with the nourishment of kale and chickpeas. But be careful, the secret is not in the seasoning, but in the raw material. Forget about pre-cooked flours from the supermarket, often anonymous and of uncertain origin.

For this recipe I chose the Flour for Polenta Fioretto from Mulino Marello. Why this one?

• Craftsmanship: It is stone ground, preserving the soul of the bean (and you can feel it!)
• Biodiversity: Obtained from a blend of native Piedmontese corn.
• The perfect balance: The fine grain ("Fioretto") is the ideal compromise. It is a "living" and wholemeal flour, but it cooks more quickly than coarse flour, making it practical and versatile.

Furthermore, polenta is an incredible example of reuse natural: prepare plenty of it! It can be kept in the fridge for 3-4 days and, sliced ​​in a pan or in the oven the next day, is perhaps even better.

In fact, do it like this, If you have some polenta leftover, spread it in a rectangular pan and let it harden. The next day, cut it into sticks, brush them with oil and rosemary and put them in the oven at 200°C: you will get polenta chips very crunchy, perfect for an aperitif or a savory snack!

 

Recipe by Doctor Isabella Vendrame, food coach psychologist, naturopath. www.isabellavendrame.com