Summer Lemony Polenta With Chorizo And Bean Stew Recipe

Polenta is one of those rare, all-rounder kitchen ingredients that can be used in just about anything. Originating in Italy, this unassuming and versatile store cupboard grain is made from corn and has a mindbogglingly wide range of uses. It can be used in baked goods to make biscuits, cakes, and bread; it can be used to make chips, coat fish cakes, or it can be a delicious, creamy side dish that pairs with all kinds of savory strews and ragus. This all-star ingredient is given a bold, lemony makeover in this summer lemony polenta with chorizo and bean stew recipe, created by recipe developer Jennine Rye.

The polenta is cooked in a mixture of chicken stock and milk to give it deep flavor and creaminess. Then, you'll stir in lemon juice, lemon zest, grated Parmesan, and plenty of butter to create a rich, fresh, and velvety polenta that you will pair with a similarly bright and punchy chorizo and butter bean stew. This recipe is the perfect accompaniment to warm summers evenings.

To begin this summer lemony polenta with chorizo and bean stew recipe, you will first need to gather the ingredients. For the stew, you will want chorizo sausage, a garlic clove, smoked paprika, white wine, chicken stock, butter beans, baby spinach, lemon juice, salt, and black pepper. For the polenta, you will additionally need chicken stock, whole milk, polenta, lemon juice, lemon zest, Parmesan, butter, salt, and pepper.

To begin the stew, heat up a large pan over medium heat.

Add the chorizo to the pan and fry for 3 to 4 minutes, stirring occasionally.

Add the crushed garlic clove and the paprika and fry for another 1 to 2 minutes.

Add the white wine, the chicken stock, and the butter beans.

Leave the mixture to simmer gently for 10 minutes.

Add the baby spinach and let it wilt into the stew.

Add the lemon juice, as well as salt and pepper, to taste.

Remove the stew from the heat.

Meanwhile, to cook the polenta, place the chicken stock and milk into a large saucepan over medium heat.

When the liquids are simmering, whisk in the polenta.

Cover the pan and reduce to low heat, then leave the polenta to cook for 15 minutes, stirring occasionally.

When the polenta is thick, remove it from the heat.

Mix in the lemon juice, lemon zest, Parmesan, butter, and salt and pepper, to taste.

Serve the polenta with a ladleful of the bean stew.

This lemony polenta is everything that polenta should be — thick and creamy with a bold flavor that is just as enjoyable when you consume it on it's own by the spoonful as it is paired with a rich, hearty stew. However, there are plenty of ways that this dish can be adapted to give you equally flavorful and satisfying results. The polenta in this recipe is whisked into a mixture of chicken stock and milk, which adds heaps of taste to the finished product. Changing the base liquids — for example, cooking the polenta only in milk or swapping out the chicken stock for a different variety — will give you different, delicious results. We particularly recommend cooking the polenta in a mushroom stock, as this fungi is often paired with polenta in Italy and makes for a delicious flavor pairing.

On the topic of mushrooms, why not stir some into the finished product? Alternatively, if you are looking to elevate your polenta to fine-dining levels, some grated truffle on top works wonders. Other simple, tasty upgrades for your polenta include swapping the butter for mascarpone to give the polenta a decadent creamy finish or mashing in roasted garlic for a sweet and nutty flavor.

Anyone who has cooked polenta before knows that there is an art to achieving that perfect, lump free, porridge-like consistency. Polenta thickens up quickly and will continue to thicken as it cools, solidifying into a wonderfully delicious, somewhat-gelatinous lump. For this reason, we recommend cooking the lemony polenta and serving it fresh from the pan. However, if you do have leftovers, these can simply be reheated over a low heat in a saucepan. To restore the correct consistency, you'll want to add some more liquid to the mixture and, ideally, a little butter or cream to keep things smooth and moist.

The chorizo and bean stew is similarly at its best when cooked fresh, though this can also be made ahead of time, if necessary. To reheat the stew, simply warm it up in a pan over a low heat until hot through, and then serve it alongside the polenta. Store any leftovers of the polenta and the stew in the fridge in airtight containers; these can be safely kept for up to three days.