Calzagatti (Pan-Fried Polenta and Beans) Recipe

Bring 3 cups of water to boil in a large pot. Add 1/2 teaspoon salt. Sprinkle in polenta whisking constantly to avoid lumps from forming. Reduce heat and simmer stirring often until polenta is creamy and no longer gritty 15 to 20 minutes. Turn off the heat.

While polenta is cooking heat 1 teaspoon olive oil in a skillet. Add guanciale and saute until crispy. Add minced onion garlic clove and rosemary and cook until garlic is lightly browned and fragrant but not burned about 1 minute. Remove and discard garlic clove. Stir in cranberry beans and tomatoes and simmer until thickened a bit about 5 minutes.

Fold bean mixture into polenta and mix well. Pour into a 9-inch square glass dish or silicone cake pan and allow to cool about 30 minutes.

Flip cooled polenta over and set out covered with cheesecloth to air-dry until most of the moisture has evaporated 8 hours to overnight.

Cut dried polenta into 2x3-inch rectangles.

Heat a pan over medium-high heat and add 2 tablespoons oil. Add a few polenta rectangles to the hot oil and cook until brown and crisp 3 to 4 minutes without disturbing the calzagatti. Flip and cook until brown and crisp on the other side. Remove and drain on paper towels. Continue with the rest of the calzagatti adding more oil as necessary.