White Bean And Escarole Soup With Spicy Polenta

1. 1

   Place beans in heavy medium saucepan and add enough cold water to cover by 3 inches. Soak overnight. Drain. Return beans to pan. Add 8 cups water and bring to boil. Reduce heat to medium-low. Simmer gently until beans are tender, stirring occasionally, about 1 hour 15 minutes. Cool beans completely in liquid.

2. 2

   Place remaining 4 cups water, prosciutto, 1/2 garlic head, and 1/4 teaspoon fennel seeds in heavy large saucepan. Bring to boil; reduce heat and simmer 10 minutes. Strain prosciutto broth into large measuring cup, reserving solids in strainer for soup. Add enough water to prosciutto broth to measure 4 cups. Return broth mixture to same saucepan. Add dried crushed red pepper, 2 tablespoons oil, and remaining 1/4 teaspoon fennel seeds. Gradually whisk in polenta. Bring to boil, whisking constantly. Remove from heat; cover and let stand 2 hours.

3. 3

   Preheat oven to 350u00b0F. Grease large baking sheet. Spread polenta on prepared baking sheet, pressing with wet hands into 1-inch-thick round. Make 2-inch hole in center to allow steam to escape during baking. Brush with 1 tablespoon oil. Bake until crisp at edges, about 35 minutes.

4. 4

   Meanwhile, drain beans, reserving 3 cups cooking liquid. Heat remaining 1/2 cup oil in heavy large pot over medium heat. Add remaining 1/2 garlic head, cut side down, and saute 2 minutes. Add escarole and saute until wilted, about 2 minutes. Add beans with 3 cups cooking liquid. Remove skins from garlic in reserved solids from prosciutto broth; add solids to soup. Simmer soup 10 minutes to blend flavors. Season soup generously with salt and pepper. Discard remaining halved garlic from soup.

5. 5

   Ladle soup into shallow soup bowls. Cut polenta into wedges. Serve alongside soup.

* Per serving · 4 servings · Values may vary.