For orders or assistance: 1-800-599-8323

For orders or assistance: 1-800-599-8323
0

Recipes — Polenta

Beef, Bean, and Swiss Chard Ragout Over Polenta

Main Dishes Polenta

Beef, Bean, and Swiss Chard Ragout Over Polenta

Angelo Garro has been a part of the Bay Area food scene for years. His Omnivore Salt company has been making the world more delicious, and if you get a chance to meet him, you are in for a treat. He's one of our favorite people, and we're happy he shared this delicious recipe, perfect for the coming colder months. RAGOUT: 2 pounds beef stew meat, cut into 1-inch pieces 4 tablespoons olive oil 2 teaspoons Omnivore Porcini Salt Blend ½ cup dry Rancho Gordo Alubia Blanca or Marcella beans, picked over and rinsed 2 cups diced tomatoes 1 cup...

Read more →


Todd Humphries' Polenta Gnocchi in Browned Sage Butter

Main Dishes Polenta Vegetarian

Todd Humphries' Polenta Gnocchi in Browned Sage Butter

We're so proud to have our polenta, grown, milled, and ground by our friends at Anson Mills. To celebrate, we asked our friend, Chef Todd Humphries of Kitchen Door here in Napa, to help us out with a twist on traditional potato gnocchi. We've even made a video so you can follow along. View Todd Humphries' Polenta Gnocchi video.  You can use leftover polenta or make it specifically for this dish, if you're like us and don't understand the concept of "leftover polenta." For the gnocchi: 1 quart water 1 tablespoon kosher salt 1 teaspoon freshly ground black or white pepper...

Read more →


Polenta with Cranberry Beans and Tomato Sauce

Main Dishes Medium Beans Polenta Thanksgiving Vegetarian

Polenta with Cranberry Beans and Tomato Sauce

In the Rancho Gordo library, we have a well-used copy of the book Fagioli: The Bean Cuisine of Italy (Rodale, 2014) by Judith Barrett, and this recipe is inspired by the book. When we tested it in the Rancho Gordo kitchen, it was a big hit. As we licked our bowls clean, we all agreed that it was a polenta dish with beans, not a bean dish with polenta, if that makes sense.  1/4 cup olive oil 1 large or 2 small red onions, finely chopped 2 cloves garlic, peeled and finely chopped 2 cups canned chopped tomatoes, with their juices 1 tablespoon...

Read more →


Polenta with Heirloom Beans and Chard

Main Dishes Medium Beans Polenta

Polenta with Heirloom Beans and Chard

We’ve loved reading about Martha Rose Shulman’s adventures in the kitchen with our heirloom beans. She’s written a lot about heirlooms and has been kind enough to mention Rancho Gordo many times.

Read more →