Our red wine stew with chestnuts, cheesy polenta triangles and balsamic-glazed sprouts is a delectable dinner party offering, that will leave your guests asking for seconds.
This party season, as part of our Take a Seat dinner party series, we’re providing you with themed menus so you can focus less on the planning and more on the feasting and the fun.
Stews are anything but boring, and when it comes to veggie stews, I think chestnuts are an underrated ingredient. These days, you can find them pre-cooked and vacuum-packed in many stores. They bring something unique to the table, slightly sweet, slightly savory, with a distinctively delicious bite. Canned cherry tomatoes and red wine are also great additions here, instantly adding more depth to your stew.
To ensure plenty of textural contrast, I love pairing this red wine stew with crispy Brussels sprouts and crunchy polenta cakes. And what goes perfectly with that? Your finest red wine, of course!
The Main: Red wine stew with chestnuts, canned cherry tomatoes & thyme
Cooking time: 40 minutes
Serves: 4
Ingredients:
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40 g butter
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1 shallot, finely chopped
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1 clove garlic, halved with skin on
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300 g pre-cooked chestnuts, roughly chopped
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1 tbsp smoked paprika powder
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2 sprigs fresh thyme
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2 cans cherry tomatoes (800 g)
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250 ml red wine
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250 ml vegetable stock
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Salt and pepper, to taste
Steps:
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In a large pan, melt 40 g of butter over medium heat. Add the chopped shallot and sauté until soft and translucent.
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Add the garlic, halved with the skin on, to the pan with the cut side down and cook for 2-3 minutes, allowing the flavors to infuse. Remove the garlic once it starts to brown and set aside.
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Add the chopped chestnuts, smoked paprika, and the leaves of 1 sprig of fresh thyme to the pan, stirring well to combine. Cook for another 2-3 minutes.
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Pour in the canned cherry tomatoes, red wine and vegetable stock, stirring often. Bring to a simmer and cook for 30-40 minutes, add the second thyme sprig, allowing the flavors to meld together. If the stew becomes too dry, add a little more vegetable stock and place the lid on the pan. If it’s too liquid, turn on a slightly higher heat and don’t add the lid. Taste and season with salt and pepper before serving.
Side Dish: Cheesy parmesan polenta triangles
Cooking time: 40 minutes (+ 2 hours waiting time)
Serves: 4
These Parmesan polenta triangles are a true classic. While they may look simple at first glance, the butter and Parmesan make them an incredibly rich side dish. It’s best to pan-fry them just before serving, but otherwise, this recipe can easily be prepared in advance. Slice the cooled polenta into triangles and store them in the fridge until you're ready to pan-fry them.
Ingredients:
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250 g cornmeal
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1 litre boiling water
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15 g salt
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70 g butter (+ extra, for frying)
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75 g Parmesan cheese (grated, + extra for presentation)
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Fresh parsley
Steps:
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Place the cornmeal, boiling water, and salt in a large pot. Let the water simmer gently, stirring regularly with a wooden spoon. Allow the cornmeal to absorb the water patiently for about 25 minutes.
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Then, stir in the butter and grated Parmesan cheese.
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Take a large baking dish, rinse it briefly, and pour the contents of the pot into it. Use the back of a tablespoon to smooth out the mixture. Let it cool completely.
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Once cooled, cut into triangles and fry them in butter on both sides until golden brown. Place them on a nice platter and top with an extra layer of grated Parmesan and some fresh parsley leaves.
Side Dish: Balsamic glazed sprouts
Cooking time: 40 minutes
Serves: 4
Brussels sprouts may not be that popular with kids but, dare I say, this is one of the best ways to make these little cabbages appealing to both young and old. I do this by balancing the bitter flavours with sweet, sour, and savory notes. The sweetness comes from honey, the sourness from balsamic vinegar, and the savoury from a pinch of salt. This results in glazed Brussels sprouts that are a well-balanced side dish, with their crispy texture making the perfect companion for a hearty stew and cheesy polenta.
Ingredients:
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500 g Brussels sprouts, trimmed
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2 tbsp balsamic vinegar
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2 tsp liquid honey
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Salt and pepper, to taste
Steps:
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Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for about 2 minutes until they are par-boiled. Drain and immediately transfer them to a bowl of iced water to stop the cooking process. Once cooled, drain the sprouts well and pat them dry with a kitchen towel.
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In a large mixing bowl, toss the Brussels sprouts with balsamic vinegar, honey, salt, and pepper.
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Preheat the oven to 200°C. Arrange the Brussels sprouts on a baking tray in a single layer.
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Roast in the oven for 30 minutes, turning halfway through, until golden and crispy on the edges. You could also use the airfryer instead, baking the sprouts for 15-20 minutes on 200°C.
