Make Ahead

White Bean Lamb Kielbasa Stew over Polenta

October 18, 2011
0 Ratings
  • Serves 4
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

What You'll Need
  • Stew
  • 2 tablespoons olive oil
  • 1 1/4 cups chopped onion
  • 1-2 tablespoons minced garlic
  • 1 cup diced sweet potato (1/2" dice)
  • 2/3 cup 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 pound 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
  • Polenta
  • 3/4 cup polenta (coarse grind cornmeal)
  • 3 cups water
  • 1/2 teaspoon salt
  • pinch red pepper flakes (optional)
  1. Stew
  2. 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.
  3. 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.
  4. Serve over polenta.
  1. Polenta
  2. Bring water and salt to boil. Whisking constantly, slowly add polenta.
  3. 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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  • deanna1001
  • Fran McGinty
    Fran McGinty

2 Reviews

deanna1001 April 13, 2012
Thanks. I hope you like it!
Fran M. April 13, 2012
This sounds like a winner. I will be making this in the near future.