Serious Eats: Recipes

Meat Lite: Summer Vegetable and Sausage Stew Over Polenta

Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless.

Summer vegetables. Photograph from thebittenword.com on Flickr

This recipe started as a way to use up surplus veggies from my CSA. The first time I made it, though, I measured nothing and took no notes hoping that it would be edible. I didn't have a lot of faith. I served the stew components over some penne. The dish was so tasty I was miffed at myself for not taking notes. I knew I would make it again for you.

This time, I replaced the penne with some fancy fried polenta, though it would be equally good over soft polenta (just skip the molding, waiting, and slicing steps). I've had this stew over simply grilled slices of eggplant for a starch-less meal (thanks to a suggestion that Maggie of Pithy and Cleaver left on the comments section of my blog). And, of course, it's mighty good with penne. However you serve it, I promise you this stew recipe is a keeper.

About the author: Joy Manning is the restaurant critic at Philadelphia Magazine. She blogs at whatiweightoday.com.

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