Brazilian Gluten-Free Feijoada Stew with Creamy Polenta and Garlic Herb Roasted Sweet Potatoes

Allergens

Soy, Wheat

Ingredients

• 1 lb beef stew meat, cut into 1
• inch pieces
• 1 lb pork shoulder, cut into 1
• inch pieces
• 2 cups dried black beans, soaked overnight and drained
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• Salt and pepper, to taste
• Water, as needed
• For the Creamy Polenta:
• 2 cups cornmeal
• 4 cups water
• 1/2 cup milk
• 1/2 teaspoon salt
• For the Garlic Herb Roasted Sweet Potatoes:
• 3 large sweet potatoes, peeled and cut into 1
• inch cubes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste

Instructions

1. In a large pot, heat the olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, cumin, coriander, salt, and pepper. Cook for another 2 minutes.
2. Add beef and pork to the pot, browning on all sides. Pour in enough water to cover the meat, bringing it to a boil. Skim off any foam that rises to the surface.
3. Add soaked and drained black beans, bay leaves, and a pinch of salt. Reduce heat to low and simmer, covered, for 1 hour, or until beans are tender and meat is cooked through.
4. Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, garlic, parsley, salt, and pepper. Spread on a baking sheet in a single layer and roast for 25 30 minutes or until tender and slightly browned, stirring halfway through.
5. While the sweet potatoes are roasting, prepare the creamy polenta by bringing water, milk, and salt to a boil in a medium saucepan. Slowly whisk in cornmeal and continue to cook over low heat for about 10 minutes or until thickened. Set aside.
6. Once beans are tender, remove bay leaves and adjust seasoning if necessary. Serve feijoada stew over creamy polenta, topped with roasted sweet potatoes.

Chef’s Insight

To enhance the flavor of the dish, use homemade chicken stock instead of water when cooking the feijoada stew.

Notes

For a vegetarian option, replace the meat with more beans and vegetables.