Garlic Crusted Cassoulet with Potato Polenta

Traditionally a meat and bean dish, the heartiness of this dish means you don’t miss the meat and the long cooking time adds delicious warmth and aids in digestion.

Serves 6

Directions

To Make the Cassoulet

1. Heat oven to 180°C

2. In a sturdy earthenware pot (with well fitting lid), saute leek, fennel, carrots, celery, and garlic in oil with herbs, bay leaf, cloves, allspice and 1 tsp salt and pepper to taste over medium heat. Stir occasionally, until softened, about 15 minutes.

3. Stir in beans, stock, tomatoes, wine and soy sauce.

4. Bring to a simmer and cook partially covered for 10 mins stirring occasionally.

5. Discard herb sprigs and bay leaf and transfer beans to a cast iron pot. Fit lid and bake for 1 hr.

Meanwhile make garlic crumbs

1. Toss bread crumbs with oil, garlic, parsley and ¼ teaspoon each of salt and pepper in a bowl until well coated.

2. Once cassoulet cooked, remove lid from cassoulet and sprinkle with ½ crumb mixture and bake at 200°C for 15 mins until golden.

3. Take pot from oven, break crust and stir into cassoulet. Top with remaining crumb mixture and return to oven and bake a further 15 mins until second crust has formed.

Make the potato polenta

1. Boil the potatoes until soft. Once cooked, strain, reserving 1 c. of cooking liquid (set aside). Put the stock/milk on to heat till just under boiling.

2. Mash the potatoes – I push them through a fine mesh sieve with the back of a spoon to get a nice fluffy consistency, or you could use a stick blender. Add hot stock/milk, salt and pepper.

3. Bring water and remaining potato-cooking water to the boil and slowly add polenta stirring constantly. Cook for 20 minutes, stirring frequently.

4. Once cooked add the butter and fold through and blend the polenta with the potatoes

Serve piping hot straight from the oven.