I love chili and make it frequently. I’ve tried all kinds of chili such as classic red, white chicken, in biscuit bowls, super loaded with beef, sausage and beans, out of the can in a yummy chili corn dog pie, easy with pork and beans, and pepperoni pizza, to name a few.
But, I have never tried anything like this recipe for Polenta Chili With Italian Sausage. It is a cross between a chili and a stew. There is sausage, bacon, beans, carrots and potatoes all cooked together in a cumin scented broth. Finally, sour cream and polenta thicken and add richness to the dish. The sun-dried tomato garnish is brilliant for the contrast in flavor and color that it brings.
6 Italian sausage links
4 strips cooked bacon, crumbled
1 medium onion, diced
3 cans Great Northern beans, rinsed and drained
3 potatoes, peeled and cubed
3 carrots, peeled and cut into small pieces
8 cups chicken broth or stock
1 Tbs cumin
1 cup sour cream
1 cup polenta (cornmeal)
Garnishes: sour cream, shredded mozzarella, chopped sun dried tomatoes
1. In a large skillet, cook sausage until browned, slice, then set aside.
2. In a Dutch oven, sauté the onion, potatoes and carrots until tender. Add the chicken broth, cooked sausage, bacon, and cumin. Bring to a boil, decrease heat then simmer for about 1 hour.
3. Add 1 cup sour cream then gradually stir in the polenta. Cook, stirring often, until the polenta is tender and the mixture is thickened, about 20 minutes. Season with salt and pepper.
4. Ladle chili into serving bowls. Garnish with sour cream, cheese, and sun dried tomatoes.
Serves 6 to 8
Recipe from Oh, Bite It!
Sweden knows its indie pop. Chirping continues its country’s knack for creating catchy, toe tappingly good music. ‘Ambitions’ is the band’s fun new single set for release next month.