Fricassee Fava Beans and Sausage on Polenta

Fresh fava beans are one of those vegetables that only come around once a year.  They are only available for a short time, which, as the Hubs pointed out, is a good thing because they are a fair amount of work. Fava beans need to be shelled, blanched, and then have the outer casing removed. Luckily, fava beans are very good, even when you find yourself a little short on chianti.  This recipe plays off the sweet, buttery flavor of the fava bean and takes advantage of its smooth texture.  (This is no mealy lima-like bean).  It also utilizes one of my quick-kitchen stand-bys, sausage.  I served the beans and sausage over firmed polenta and made a creamy sauce that used mint as its primary flavoring (since mint and beans are such good friends).

Fricassee of Fava Beans and Sausage on Polenta

1 cup stone ground corn meal
3 cups water
2 pound fava beans, shelled
4 small chicken sausages
1/2 large onion
1/2 cup heavy cream
2 tbsp lemon juice
1 large egg yolk
2 tbsp diced mint
1/2 tbsp butter
1 tbsp olive oil

For the polenta: Bring the water to a boil in a medium pot.  When the water is boiling pour the polenta into the water in a slow stream whisking constantly.  Continue to whisk the polenta over medium-high heat for 10 minutes.  You can do it. While you whisk, just keep thinking about preventing those wave-good-bye-arms (as Tori Spelling calls them - don't ask, I watch trash TV while on the treadmill).  After 10 minutes, turn off the heat, add the butter and stir to combine. Pour the polenta into a 9 x 9 glass pan that has been sprayed with cooking spray. Let the polenta come to room temperature.

Cook the fava beans in boiling water for 2 minutes, remove them from the water and put directly into ice water to stop the cooking. Remove the outer white casing (just make a hole in the casing, it should be lose, and squeeze out the bean) and set aside.

Slice the onion into half-moons and saute over medium-high heat in the olive oil.  While the onion is softening, slice the sausage into rounds.  When the onion has softened (about 5 minutes) add the sausage and cook through.  While the sausage and onions are cooking whisk together the cream, egg yolk, lemon juice and mint.  Add the cream mixture and the fava beans to the onion and sausage cooling over medium-low heat until the sauce has thickened slightly. 

Slice the polenta into quarters and place in the center of a plate. Serve the bean and sausage mixture over the polenta and garnish with mint.  Bon Appetit!


Serves 4

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