Sausage and Borlotti Bean Stew with Polenta
Ingredients
- For the stew
- 4 pairs Sausage
- 2 Tbsps vegetable oil
- 3 carrots
- 3 onions
- 2 stalks Celery
- 2 tart Apple (Granny Smith)
- 100 milliliters dry white wine
- 200 milliliters Vegetable broth
- 1 bay leaf
- 1 can Borlotti bean (about 400 grams)
- salt
- peppers
- For the polenta
- 250 Cornmeal
- 1 l mild salted Beef broth (or vegetable broth)
- 100 milliliters dry white wine
- 50 grams freshly grated Parmesan (if desired)
- olive oil (to mix)
- parsley (for garnish)
Preparation steps
For the stew, rinse peel the apples, carrots, onions and celery, rinse, and cut into small cubes.
Heat the oil in a large saucepan and fry the sausages in it. Add the carrot, celery and onions, and fry briefly.
Pour in the vegetable broth and white wine, and add the apple cubes and bay leaves. Simmer for about 10-15 minutes, stirring occasionally.
Drain the beans in a colander, rinse well and drain.
For the polenta, boil the beef broth with white wine in a large saucepan.
Add the beans to the stew and simmer again. Cover with lid and simmer the stew over lowest heat.
Add the cornmeal gradually into the boiling beef broth while stirring constantly so that lumps do not form. Reduce the heat enough such that the polenta is bubbling to the surface only slightly. Caution - risk of splashing!
Simmer the polenta for about 30-45 minutes, stirring often, until a thick porridge begins to form and starts leaving the edges of saucepan. Stir in the Parmesan and olive oil, and season with salt.
Divide the polenta equally on plates and top with stew. Serve hot garnished with parsley and seasoned with pepper.
