INGREDIENTS :

½ lb. Unico Red Kidney Beans, soaked and drained (according to the package)

¼ cup Unico Premium Extra Virgin Olive Oil

¼ lb. pancetta, finely chopped

½ cup finely minced yellow onion

2 cup Unico Whole Tomatoes with their juices put through a food mill to remove seeds

salt and freshly ground black pepper to taste

One recipe as noted on package of Unico Yellow Corn Meal

½ cup freshly grated pamigiano reggiano cheese

PREPARATION: Cook the beans according to package directions. Remove from heat and leave beans in the cooking water until ready to use. Heat the oil in a medium saucepan over medium heat. Add the pancetta and onion and cook, stirring until the pancetta is lightly golden and onion is soft, about 5 minutes. Add the tomatoes and season with salt and pepper. Simmer the sauce, uncovered for 5 – 6 minutes. Drain the beans, add them to the sauce, and simmer until the sauce has a thick consistency, 10 – 12 minutes. Turn the heat off under the pan.

Prepare the polenta and cook it as directed on package. Uncover the polenta and add the bean sauce. Stir for a minute or two until the sauce is thoroughly blended with polenta. Cover tightly with foil and cook polenta 10 – 15 minutes longer. At the end of cooking, the polenta should be soft but not runny. If too thick, add water or chicken broth. Sprinkle with cheese and serve.

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