Michael and Rachel's
Recipe Book
Sausage Stew with Polenta
Updated: 25 Apr 2015
Ingredients
- 6 sausages
- 1 onion
- Garlic
- 3 carrots
- 3 sticks celery
- Handful fresh cherry tomatoes
- 1 tin borlotti beans
- 2 cartons tinned tomatoes
- Salt, pepper
- Fresh sage and oregano
- Extra Italian herbs and basil; bay leaf.
- Polenta (50g per person is plenty)
- Knob of butter
- Parmesan cheese, optional ½ stock cube
Method
- Fry the sausages until nearly cooked. Remove from pan and slice diagonally.
- Saute the onions, carrots, celery, and garlic. When softened, add the cherry tomatoes and sausage slices. When starting to go golden, add the tinned tomatoes, salt and pepper, sage, oregano, Italian herbs, basil, and bay leaf. Stir well and simmer. Drain and rinse the borlotti beans; stir these in. Simmer for at least 45 minutes in a large sauté pan with the lid on. Add water to adjust the consistency but you should be aiming for a fairly thick, chunky stew.
- Shortly before the stew is ready, bring a pan of water to the boil (probably 400ml but check packet instructions). Add ½ stock cube if using, or salt, and then add the knob of butter. Once melted, add the polenta and parmesan cheese. Check the packet, but for Sainsbury’s polenta, stir constantly. When the mixture comes back to the boil (about a minute or less), start a timer for three minutes. Stir constantly but be careful – it will boil vigorously and ‘erupt’.
- Serve the polenta in the base of a pasta bowl / shallow dish. Serve the stew on top. Put all utensils with polenta on in the sink to soak as otherwise it will set hard.