🍽️ Hearty Borlotti Bean and Sausage Stew with Creamy Polenta

Name: Hearty Borlotti Bean and Sausage Stew with Creamy Polenta
Total time: 30 min
Yield: 4 servings
Ingredients: 4 pairs Bratwurst; 2 tbsp Oil; 3 Carrots; 3 Onions; 2 stalks Celery; 2 sour Apples (Granny Smith); 100 ml White Wine (dry); 200 ml Vegetable Broth; 1 Bay Leaf; 400 g Borlotti Bean (1 can); Salt; Pepper; 250 Cornmeal; 1 l mild salted Meat Broth (or Vegetable Broth); 100 ml White Wine (dry); 50 g freshly grated Parmesan (to taste); Olive Oil (for finishing); Parsley (for garnish)

620 kcal · 30 min · 4 servings

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Ingredients

4 pairs Bratwurst
2 tbsp Oil
3 Carrots
3 Onions
2 stalks Celery
2 sour Apples (Granny Smith)
100 ml White Wine (dry)
200 ml Vegetable Broth
1 Bay Leaf
400 g Borlotti Bean (1 can)
Salt
Pepper
250 Cornmeal
1 l mild salted Meat Broth (or Vegetable Broth)
100 ml White Wine (dry)
50 g freshly grated Parmesan (to taste)
Olive Oil (for finishing)
Parsley (for garnish)

Instructions

1. Peel the apples, carrots, and onions. Wash the celery thoroughly. Now chop all ingredients into small, even cubes.
2. Heat the oil in a large pot. Fry the sausages in it, then add the diced carrots, celery, and onions, and sauté everything briefly.
3. Deglaze the mixture with broth and wine. Add the apple cubes and bay leaves. Let the stew simmer gently for about 10 to 15 minutes, stirring occasionally.
4. Drain the beans in a sieve and rinse them under cold water. Let them drain well. In a separate large pot, heat the broth and wine needed for the polenta and bring to a boil.
5. Add the drained beans to the stew and stir them in. Cover the pot and keep the stew warm on the lowest heat setting to allow the flavors to meld.
6. Slowly sprinkle the cornmeal into the boiling broth while stirring constantly to prevent lumps. Reduce the heat so that the polenta bubbles very gently on the surface. Watch out, it splashes!
7. Cook the polenta for about 30 to 45 minutes, stirring frequently, until it forms a thick porridge that slowly pulls away from the bottom of the pot. Season to taste with Parmesan, olive oil, and salt.
8. Spread the polenta onto plates. Spoon the warm stew over the top and serve the dish hot, garnished with fresh parsley and freshly ground pepper.

Nutrition per serving

kcal: 620
Protein: 28 g · Fett/Fat: 24 g · Carbs: 67 g