This is a fast and easy 'cheaters' stew that you can make on a weeknight. Full of flavour, your family will want more. <br />Serves 4 <br /> <br />Ingredients: <br />2 tbsp (30 mL) extra virgin olive oil <br />2 x 100g dried chorizo sausages, sliced <br />1 pound (500g) ground beef <br />4 garlic cloves, crushed <br />1 cup (250 mL) beef stock <br />19 ounce (540 mL) pur?ed tomatoes <br />Handful of rosemary leaves <br />19 ounce (540 mL) cannellini beans, drained and rinsed <br />salt and cracked black pepper to taste <br />1 quart (1 L) milk <br />170g instant polenta <br />4 Tbsp (50g) unsalted butter, chopped <br />1/3 cup (80g) grated parmesan, plus extra, to serve <br /> <br />Method: <br />Heat oil in a deep sided frying pan (or wok) over high heat; add the chopped chorizo and fry for 1-2 minutes. Just enough to slightly brown the sausage, and flavour the oil. Take the chorizo from the pan, return it to the heat, and add the ground beef and garlic. <br />Fry for about 5 minutes until browned - break up any lumps. Add the chorizo back to the pan along with the beans, tomatoes, stock, and rosemary. Season with salt & pepper to taste. <br />Bring to a boil and cook for 8-10 minutes; just to thicken slightly. <br />While that's happening; bring the milk to a simmer in a medium pot with salt & pepper. Gradually whisk in the polenta and cook - whisking - for 2-3 minutes. Until thickened, smooth, and creamy. Then whisk in the cheese & butter. <br />Serve the 'stew' over the polenta. <br /> <br />Le Gourmet TV is all about food, cooking, recipes, cocktails, and more. <br />Subscribe to our channel: https://www.youtube.com/user/legourmettv <br />Website: http://www.legourmet.tv <br />Twitter: https://twitter.com/LeGourmetTV <br />FB: https://www.facebook.com/legourmettv <br />Insta: http://instagram.com/legourmettv
