Ceci con Polentina

Ceci con Polentina is a traditional dish from the central Italian region of Lazio, with strong ties to the culinary heritage of Rieti. The name translates to “chickpeas with soft polenta,” and the dish exemplifies the peasant tradition of combining legumes with maize porridge. At Dar Bottarolo in Rieti, the dish is celebrated as a rustic specialty, as noted by the user JustUs on ReTubeIt. The key ingredients are dried chickpeas, often soaked overnight, and coarsely ground cornmeal cooked into a soft, creamy polenta known as polentina. A great version distinguishes itself through the quality of the chickpeas—ideally local varieties like the cece di Rieti—and the slow simmering of the legumes with aromatics such as rosemary, garlic, and a drizzle of extra-virgin olive oil. The polenta should be loose and pourable, not stiff, allowing the chickpea stew to be ladled over it. Regional variations exist throughout central Italy: in some areas, the polenta is firmer and sliced, while others add pork cracklings or guanciale for richness. The dish is typically finished with a generous grating of pecorino romano and a final swirl of olive oil. Dar Bottarolo’s rendition, as highlighted in the ReTubeIt entry, stays true to the simple, earthy flavors of Rieti—a testament to the local preference for ingredients that speak for themselves. Whether served as a hearty winter meal or a restorative lunch, Ceci con Polentina remains a comforting emblem of Lazio’s cucina povera.