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.
- 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.