White Bean Lamb Kielbasa Stew Over Polenta

• Stew
• 2 tablespoons olive oil
• 1 1/4 cups chopped onion
• 1-2 tablespoons minced garlic
• 1 cup diced sweet potato (1/2" dice)
• 2/3 cup white wine
• 2 1/2 teaspoons thyme based herb blend (or herbs de provence)
• 1 bay leaf
• 1 28 oz. can of peeled tomatoes, crushed with juice
• 3/4 pound lamb kielbasa, sliced into 1/4" coins
• 3 cups cooked cannellini beans, drained
• grated zest of 1 lemon
• 3 cups chopped spinach
• 3 tablespoons chiffonade of mint
• salt & pepper to taste
• Polenta
• 3/4 cup polenta (coarse grind cornmeal)
• 3 cups water
• 1/2 teaspoon salt
• pinch red pepper flakes (optional)

1. Heat oil in a 4 qt. pot over medium heat. Saute onions in oil for 6-7 minutes, stirring occasionally until they begin to soften. Add garlic and sweet potatoes. Stir and let cook about 5 minutes. Add wine and spices, give a quick stir and lid it. Allow to simmer for about 8 minutes until wine is nearly evaporated. Start polenta.
2. Add kielbasa and stir for a minute. Add beans, tomatoes with their juices and lemon zest. Add up to 1/2 cup of water if needed and bring to a simmer for 15 minutes. (It should be a little soupy but don't add too much water.) Add spinach and stir for a minute or two until wilted. Add pepper, mint and check for salt. (Depending on the kielbasa you may not need any.) Remove bay leaf before serving.
3. Serve over polenta.
4. Bring water and salt to boil. Whisking constantly, slowly add polenta.
5. Reduce heat to medium low. Whisk and then stir with a wooden spoon frequently for about 20 minutes. Polenta should be creamy and pull away from sides of pot.

olive oil, onion, garlic, sweet potato, white wine, thyme, bay leaf, tomatoes, lamb kielbasa, beans, lemon, chopped spinach, chiffonade of mint, salt, polenta, polenta, water, salt, red pepper

Taken from food52.com/recipes/14774-white-bean-lamb-kielbasa-stew-over-polenta (may not work)