Minestra and Beans over Fried Polenta

Minestra and Beans
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    Ingredients Print Recipe

  • 2 pepperoni sausages, cut into 4 large pieces
  • 3 lbs end of Prosciutto
  • 2 racks of baby back pork ribs
  • 2 heads escarole
  • 2 cups white beans (cannellini beans)
  • 1 canister yellow corn meal
  • Salt
  • Pepper
  • Olive oil


1. In a large heavy duty pot, place prosciutto and sliced pepperoni. Fill with cold water until all the meat is submerged.

2. Over high heat in a large cast iron pan, brown the spareribs on all sides and place in water.

3. Bring the above to a boil. Reduce heat to low and simmer for 2 hours.

4. While the meat is simmering, place beans in cold water, bring to a boil, then drain and rinse.

5. Chop escarole into thirds.

6. Place both beans and escarole into simmering stew for the last 30 minutes.

To make the fred polenta, mix one container of corn meal with a dash of salt, dash of pepper and some olive oil. Carefully add a little boiling hot water. Mix and keep adding water until the polenta starts to stick together.

Place the polenta in a well oiled cast iron pan. Cook over medium heat until the bottom is browned. Then place in an oven to brown the top.

Serve Minestra and Beans over the Polenta Pizza.
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