Summer Lemony Polenta With Chorizo and Bean Stew Recipe
Prep Time:
5 minutes
Cook Time:
35 minutes
Servings:
4 Servings
Ingredients
  • 8 ounces Spanish chorizo sausage, chopped
  • 1 garlic clove, crushed
  • ½ teaspoon smoked paprika
  • ½ cup white wine, such as Sauvignon Blanc
  • 1 cup chicken stock
  • 1 (14-ounce) can butter beans, drained and rinsed
  • 3 cups baby spinach
  • 2 tablespoons lemon juice
  • Salt and black pepper, to taste
  • 3 cups chicken stock
  • 2 ½ cups whole milk
  • 1 cup polenta
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • ⅔ cup grated Parmesan
  • ½ stick butter
  • Salt and black pepper, to taste‌
Directions
  1. To begin the stew, heat up a large pan over medium heat.
  2. Add the chorizo to the pan and fry for 3 to 4 minutes, stirring occasionally.
  3. Add the crushed garlic clove and the paprika and fry for another 1 to 2 minutes.
  4. Add the white wine, the chicken stock, and the butter beans.
  5. Leave the mixture to simmer gently for 10 minutes.
  6. Add the baby spinach and let it wilt into the stew.
  7. Add the lemon juice, as well as salt and pepper, to taste.
  8. Remove the stew from the heat.
  9. Meanwhile, to cook the polenta, place the chicken stock and milk into a large saucepan over medium heat.
  10. When the liquids are simmering, whisk in the polenta.
  11. Cover the pan and reduce to low heat, then leave the polenta to cook for 15 minutes, stirring occasionally.
  12. When the polenta is thick, remove it from the heat.
  13. Mix in the lemon juice, lemon zest, Parmesan, butter, and salt and pepper, to taste.
  14. Serve the polenta with a ladleful of the bean stew.