Wursteintopf mit Bohnen

Ingredients

• 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)
• 4 pairs thick white coarse sausages
• 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

Instructions

1. 1.

   Peel the apples, carrots and onions; wash the celery; cut everything into small cubes.

2. 2.

   Heat the oil in a large pot and brown the sausages. Add the carrot, celery and onion cubes, sauté briefly.

3. 3.

   Pour in broth and wine, add apple cubes and bay leaf(s). Simmer for about 10-15 minutes, stirring occasionally.

4. 4.

   Drain the beans in a sieve, rinse well, and let drain. Heat broth with wine for the polenta in a large pot until boiling.

5. 5.

   Add the beans, stir, and heat the stew. Cover the pot and keep warm on low heat to meld flavors.

6. 6.

   Slowly pour the cornmeal into the simmering broth while stirring constantly to prevent lumps. Reduce heat so the polenta only bubbles gently at the surface. Watch for splattering!

7. 7.

   Cook for about 30-45 minutes with frequent stirring until it thickens into a creamy consistency and starts to separate from the pot edges. Season with Parmesan, olive oil, salt and pepper.

8. 8.

   Serve the polenta on plates and ladle the stew over it, garnish with parsley, sprinkle pepper, and serve hot.