Cranberry Beans & Bison Bacon with Grilled Polenta
Corn, beans and bison were everyday ingredients to tribal peoples, who cooked them into soupy stews and seasoned them with wild herbs, onions and other gathered foods.
Ingredients
Polenta:
OIive oil
1 cup medium-ground yellow cornmeal
1 tsp. salt
1/2 freshly grated Sartori bellavitano Gold or other Italian-style hard cheese
Beans:
2 Tbsp. olive oil
2 large shallots, finely chopped
1 Tbsp. minced garlic
1 lb. dried cranberry beans, soaked in water 8 hours or longer and then drained
1/3 pound bison bacon, cooked and crumbled
1 large sweet red pepper, diced
4 cups chicken stock
2 scant Tbsp. minced fresh rosemary
1/2-1/4 tsp. cayenne pepper, depending on taste
Salt and pepper
Directions
Polenta:
Heat oven to 350 degrees. Coat a non-stick loaf pan with olive oil. Add cornmeal, salt and 2 cups water. Stir briefly.
Bake, uncovered and undisturbed, until liquid is absorbed, 25-30 minutes. Stir in cheese. Use a spatula to flatten and smooth the polenta. Cool, cover and refrigerate 2 or more hours.
Beans:
Heat oil in a large pot over medium-low flame. Add shallots and garlic; cook until tender. Stir in beans, bacon, red peppers, stock and enough water to cover beans by 2 inches.
Simmer slowly until beans are fully tender, 60-90 minutes. Stir in rosemary. Add cayenne, salt and pepper to taste. Cool completely.
To Serve:
Heat a ridged cast-iron skillet, ridged side up, over a medium flame or prepare an outdoor grill. Reheat beans, smashing some against sides of pot to thicken mixture.
Remove polenta from pan in one piece; slice 3/4-inch thick. Trim off the rough edge of each slice, if desired. Brush both sides of each slice with olive oil. Grill slices to heat them through and to char them lightly.
Ladle beans into bowls; garnish with grilled polenta.
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