Tuscany, Porridge-like polenta, beans, smokey chorizo, warming and hearty!

I do like to experiment in my kitchen, guaranteed every week I will try something I have not before, mixing up flavour combinations and textures from various recipes originating from all over the world.

This time, something Tuscan, which I have tried before but on those cold, rainy days here in the UK (in the middle of Summer) its warming and delightful. The smooth, slurpy texture of the porridge like polenta, once cooked, works harmoniously with the chunks of salty chorizo, beans and rich tomato sauce.

Polenta E Fagioli ( Polenta & Beans)

Recipe slightly adapted from The Food and Cooking of Tuscany by Valentina Harris

250g Cannellini Beans (canned)

30g Cooking Chorizo, cut into small cubes, pieces

1 Celery Stick, finely chopped

1 Carrot, finely chopped

1/2 Onion finely chopped

225g tomatoes, canned or fresh, ripe and chopped

200g Coarse ground polenta

Freshly grated parmesan cheese

Extra Virgin Olive oil

Serves 2-3 people

Method:

In a pan, fry the chorizo with carrot, celery, onion for 10 minutes till softened, then add the tomatoes and stir together, let this simmer while making the polenta. Probably for around 30 minutes also, add water if the sauce dries out to quick.

Pour the polenta into a pan, top it up with boiling water to just over the polenta and let this cook on a medium- low heat. Using a wooden spoon keep stirring for around 30 minutes or until the polenta is cooked. (please follow packet instructions if differs)

Once cooked, separate polenta into individual bowls, top with chorizo tomato sauce, sprinkle over parmesan cheese and drizzle with olive oil before serving!