Polenta or Grits With Beans and Chard
"Anson Mills creamy polenta or grits is very inviting for a savory, brothy bean stew with lots of greens stirred in at the end of cooking. I like to use a reddish bean for this – I have used a number of heirloom varieties from Rancho Gordo, but also regular supermarket pintos and red beans. The recipe makes twice as much bean stew as you will need for 4 portions of polenta or grits. So make the polenta (or grits) again the next day and polish them off! Featured in: True Grits...."
INGREDIENTS
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dried pintos
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water
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onion
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carrot
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garlic cloves
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bouquet garni made with a couple of sprigs each parsley and thyme, a bay leaf and a Parmesan rind
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extra virgin olive oil
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red pepper flakes
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generous bunch Swiss
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tomato paste
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Anson Mills polenta
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Freshly grated Parmesan
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