Creamy Polenta with Merguez Sausage and Navy Bean Ragout


  • Process

    1. Soak the mushrooms in a bowl of water.
    2. Slice the sausage and marinate with a mixture of olive oil and merguez spices for two hours.
    3. Peel the shallot and finely chop.Chop the chilli and discard the seeds. Drain the mushrooms thoroughly and chop.
    4. Heat 2 tbsp olive oil in a saucepan and cook the shallot with a pinch of salt for one minute. Add the wine and let the alcohol evaporate.
    5. Add the marinated sausage, chilli, bay leaf and mushrooms. Brown the meat and add the tomato. Season lightly and add the water. Bring to the boil, turn down the heat, cover the saucepan and simmer for 20 minutes. Add the navy beans towards the end of cooking, and cook for a further 5 minutes.
    6. While the ragout is cooking, heat the stock in pan. As soon as it boils shower the polenta in slowly, like rainfall. Mix with a balloon whisk to prevent any lumps from forming. Stir for one minute and remove from the heat. Add the mascarpone immediately and hand beat to a creamy consistency. Season.
    7. Serve in appetizer glasses, arranging the creamy polenta at the bottom and topping with the ragout.
    8. Makes approximately 30-35 appetizers

  • Ingredients

    • For the polenta
    • 900 ml vegetable stock
    • 200 g instant polenta
    • 100 g mascarpone
    • extra virgin olive oil
    • salt and black pepper
    • For the mushroom and merguez sausage ragout
    • 40 g dry mushrooms
    • 300 g fresh butifarra sausage
    • 2 tbsp merguez spice mix
    • 200 g ripe tomatoes, skinned, seeded and chopped
    • 1 shallot
    • 1 ml red wine
    • 1 tbsp olive oil
    • 1 guindilla chilli
    • 1 bay leaf
    • sea salt
    • 300 ml water
    • 300 g cooked American navy beans

  • Serves

    35
Creamy Polenta with Merguez Sausage and Navy Bean Ragout

  • Source

    Legumechef
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