Polenta with Cabbage, Beans, and Bacon

1. 1

   In a heavy kettle cook bacon over moderate heat until brown.

2. 2

   Increase heat to moderately high and add onion and cabbage with salt to taste.

3. 3

   Saute mixture, stirring occasionally, until vegetables soften and begin to brown.

4. 4

   Add beans and water and bring to a boil.

5. 5

   Gradually stir in cornmeal with salt to taste in a thin stream, stirring constantly, and cook over moderately low heat, stirring constantly, until polenta is thick and pulls away from side of kettle, about 40 minutes.

6. 6

   Stir in oil.

7. 7

   Serve polenta sprinkled with Parmesan.

8. 8

   In a saucepan simmer beans (1/2 cup dried beans) in 4 cups water, covered, 45 minutes, or until tender, and remove pan from heat.

9. 9

   Cool beans in cooking liquid and drain.

10. 10

    Beans may be made 1 day ahead and chilled, covered.

11. 11

    *available at specialty foods shops

* Per serving · 4 servings · Values may vary.

No additional tips available.