Borlotti Bean and Sausage Stew with Polenta
Preparing a Borlotti bean and sausage stew with polenta is a recipe featuring fresh ingredients from the stews category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 pairs of bratwurst
- 2 tbsp oil
- 3 Carrots
- 3 onions
- 2 Celery stalks
- 2 sour apples (Granny Smith)
- 100 ml dry white wine
- 200 ml vegetable broth
- 1 bay leaf
- 400 g Borlotti beans (1 can)
- Salt
- Pepper
- 250 g cornmeal
- 1 l mildly salted meat broth (or vegetable broth)
- 100 ml dry white wine
- 50 g freshly grated Parmesan (optional)
- olive oil (for finishing)
- parsley (for garnish)
Instructions
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1.
Peel the apples, carrots and onions; wash the celery; cut everything into small cubes.
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2.
Heat the oil in a large pot and brown the sausages. Add the carrot, celery and onion cubes, sauté briefly.
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3.
Pour in broth and wine, add apple cubes and bay leaf(s). Simmer for about 10-15 minutes, stirring occasionally.
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4.
Drain the beans in a sieve, rinse well, let drain. Heat broth with wine for the polenta in a large pot until boiling.
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5.
Add the beans, stir, and keep the stew warm on low heat while it finishes cooking.
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6.
Slowly pour cornmeal into the boiling broth under constant stirring to prevent clumps. Reduce heat so that the polenta only occasionally bubbles at the surface—watch out for splashes!
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7.
Cook for about 30-45 minutes with frequent stirring until a thick porridge forms and begins to separate from the pot edges. Season with Parmesan, olive oil, salt, and pepper.
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8.
Serve the polenta on plates topped with the stew, sprinkled with parsley and pepper, hot.
