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
1 1/4 cups
diced sweet potato (1/2" dice)
2 1/2 teaspoons
thyme based herb blend (or herbs de provence)
28 oz. can of peeled tomatoes, crushed with juice
lamb kielbasa, sliced into 1/4" coins
cooked cannellini beans, drained
grated zest of 1 lemon
chiffonade of mint
salt & pepper to taste
polenta (coarse grind cornmeal)
red pepper flakes (optional)
In This Recipe
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.
Serve over polenta.
Bring water and salt to boil. Whisking constantly, slowly add polenta.
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.