Polenta and chorizo bean stew is originally a peasant dish, predominantly from the Umbria region in Italy.
By Selina Periampillai
Polenta and chorizo bean stew is originally a peasant dish, predominantly from the Umbria region- It is a heart warming dish of a thick like porridge consistency which is enriched by a rich tomato, salty chorizo bean sauce. It is usually topped with a generous sprinkling of parmesan cheese, a really tasty dish.
Polenta & Chorizo Bean Stew
A delicious warming stew, creamy, thick porridge like polenta topped with a rice tomato bean sauce and parmesan cheese.
- Author: Selina Periampillai
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 4-6 1x
- 400g/14 oz canned cannelini or borlotti beans, drained
- 1 celery stick finely chopped
- 1 onion finely chopped
- 250g/14 oz canned chopped tomatoes
- 2 ripe tomatoes, deseeded, chopped
- 250g/8.5 oz cooking chorizo, sliced, diced into pieces
- 300g/11oz coarse polenta
- salt and pepper
- freshley grated parmesan cheese
- Extra virgin olive oil
- In a seperate pan, add olive oil, onions, celery and chorizo and soften for 10 minutes. Add the tomatoes, both the fresh and canned and stir together. Season to taste.
- Add the beans to the pot, stir to mix and simmer while cooking the polenta.
- In a pan bring 2 litres/9 cups of water to the boil in a large pan, trickle in the polenta flour, whisking constantly. Turn the heat down to medium-low and stir the polenta in intervals for 30 minutes or so. If it gets too dry add a little bit more water.
- Once cooked, plate up some of the polenta in a bowl, then add the beans and their sauce once cooked, mix it in a little bit, then add freshly grated parmesan cheese on top and a drizzle of olive oil.
- Serve with a crust of bread or alone.
Selina runs a Mauritian Supper Club, in South London where she cooks for diners wanting to experience homemade mauritian cuisine, learnt from family generations of recipes. Her food is comfort food, nothing fancy or fine dining just down to earth delicious home cooking. She is a self taught wedding cake maker and cook, she recipe writes for websites, is a regular contributor to online food magazines, loves to travel especially to experience different food cultures and is a keen charity walker. You can see her culinary creations and adventures on her food blog Yummy Choo Eats.