Polenta con ceci e fagioli al sugo

Annamaria Russo

Per preparare questa ricetta ho utilizzato l’avanzo di polenta di ieri, tagliato a fette e disposto sul piatto da portata, poi posizionato sopra la stufa accesa (ma va bene qualsiasi fonte di calore).

Nella padella in cui ho soffritto cipolla e peperoncino, ho aggiunto ceci e fagioli borlotti già lessati e li ho sfumati con vino rosso. Una volta evaporato il vino, ho aggiunto salsa di pomodoro e salato. Ho lasciato cuocere lentamente, a fuoco basso, per alcuni minuti, sino alla densità desiderata del sugo di pomodoro.

Ho infine impiattato i legumi con il sugo insieme alla polenta e ho spolverato il tutto con un trito di rosmarino.

Buon appetito!

Back to ALL RECIPES

February 12, 2025

IncreasePulses

beans, ceci, chickpeas, fagioli, veg

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