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Polenta & Chorizo Bean Stew

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  • Author: Selina Periampillai
  • Total Time: 50 minutes
  • Yield: 4-6 1x


A delicious warming stew, creamy, thick porridge like polenta topped with a rice tomato bean sauce and parmesan cheese.


  • 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


  1. 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.
  2. Add the beans to the pot, stir to mix and simmer while cooking the polenta.
  3. 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.
  4. 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.
  5. Serve with a crust of bread or alone.
  • Prep Time: 10 mins
  • Cook Time: 40 mins
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