Red corn polenta with borlotti and Castelfranco chicory

Name: Red corn polenta with borlotti and Castelfranco chicory
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Swiss

In short: Soft Ticino red corn polenta topped with borlotti beans stewed with rosemary. Cooked Castelfranco chicory is sweet and slightly bitter; the raw chicory finishes the dish.

Serves: 4. 60 minutes.

Mais da polenta (Rosso del Ticino), Fagioli secchi svizzeri, Cicoria di Castelfranco, Cipolla, Carota, Rosmarino, Alloro

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Updated on 25 October 2026