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
Ingredients
- Stew
-
2 tablespoons
olive oil
-
1 1/4 cups
chopped onion
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1-2 tablespoons
minced garlic
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1 cup
diced sweet potato (1/2" dice)
-
2/3 cup
white wine
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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
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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)
Directions
- Stew
-
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.
-
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.
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Serve over polenta.
- Polenta
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Bring water and salt to boil. Whisking constantly, slowly add polenta.
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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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