Chickling vetch flour polenta is a warm, healthy, tasty, and nutritious winter dish. The chickling vetch is an ancient legume, resembling a round seed, also called “Indian pea,” and is mainly found in Lazio, Tuscany, Umbria, Abruzzo, Molise, Marche, and also Puglia. The flour I used comes from Umbria, and the recipe for this dish was given to me by the lady who sold it to me. The chickling vetch flour polenta has a delicate taste and pairs well with pork. I chose a sauce with ribs, but it is equally excellent with a white saute of onion, sausage pieces, and diced bacon. Have you ever tried chickling vetch flour polenta?
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4 cups water
- 5.3 oz chickling vetch flour
- 1 tsp salt
- to taste pork ribs in sauce
- to taste grated pecorino (or grated parmesan)
Tools
- 1 Tall-sided Casserole
- 1 Hand Whisk
Steps
Prepare the sauce following the instructions in the article “sauce with pork ribs“.
In a tall-sided casserole, pour the water, adjust the salt, and heat it. Before it reaches boiling, sprinkle in the flour and stir with a whisk. Cook the polenta on low heat for thirty minutes. When the polenta is cooked and has reached the desired consistency, transfer it to plates, dress it with the sauce, accompany it with pork ribs, and optionally sprinkle with grated pecorino or parmesan.
