White Bean Lamb Kielbasa Stew over Polenta

By • October 18, 2011 • 2 Comments

Author Notes: I discovered a mail order meat supplier of local, pastured meats last year and bought some lamb kielbasa from them thinking it sounded good. I was right! The marriage of lamb and white beans is classic, and I added what I had lying around for what turned into a real favorite winter recipe. If you can't find the lamb kielbasa (if you're in the NE region I ordered from 8 O'Clock Ranch) a good merquez would work. This is a complete and healthy meal - it reheats nicely and can be made in advance. You can serve it without the polenta - some nice crusty bread would be nice - making this a one pot meal.deanna1001

Serves 4


  • 2 tablespoons olive oil
  • 1 1/4 cup chopped onion
  • 1-2 tablespoon minced garlic
  • 1 cup diced sweet potato (1/2" dice)
  • 2/3 cups white wine
  • 2 1/2 teaspoons thyme based herb blend (or herbs de provence)
  • 1 bay leaf
  • 1 28 oz. can of peeled tomatoes, crushed with juice
  • 3/4 pounds lamb kielbasa, sliced into 1/4" coins
  • 3 cups cooked cannellini beans, drained
  • grated zest of 1 lemon
  • 3 cups chopped spinach
  • 3 tablespoons chiffonade of mint
  • salt & pepper to taste
  1. Heat oil in a 4 qt. pot over medium heat. Saute onions in oil for 6-7 minutes, stirring occasionally until they begin to soften. Add garlic and sweet potatoes. Stir and let cook about 5 minutes. Add wine and spices, give a quick stir and lid it. Allow to simmer for about 8 minutes until wine is nearly evaporated. Start polenta.
  2. Add kielbasa and stir for a minute. Add beans, tomatoes with their juices and lemon zest. Add up to 1/2 cup of water if needed and bring to a simmer for 15 minutes. (It should be a little soupy but don’t add too much water.) Add spinach and stir for a minute or two until wilted. Add pepper, mint and check for salt. (Depending on the kielbasa you may not need any.) Remove bay leaf before serving.
  3. Serve over polenta.


  • 3/4 cups polenta (coarse grind cornmeal)
  • 3 cups water
  • 1/2 teaspoon salt
  • pinch red pepper flakes (optional)
  1. Bring water and salt to boil. Whisking constantly, slowly add polenta.
  2. Reduce heat to medium low. Whisk and then stir with a wooden spoon frequently for about 20 minutes. Polenta should be creamy and pull away from sides of pot.
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over 2 years ago deanna1001

Thanks. I hope you like it!


over 2 years ago Fran McGinty

This sounds like a winner. I will be making this in the near future.