• 2½ cups fresh or dried or canned cranberry beans
• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• 1 onion, chopped
• 1 celery stalk, chopped
• 1 carrot, chopped
• 2 teaspoons chopped fresh parsley
• 1 tablespoon tomato paste, diluted in 4 tablespoons warm water
• 12 Italian sausages
• sea salt and freshly ground black pepper

Polenta

• 7 cups cold water
• 1½ cups ground cornmeal (polenta flour)

1. If using fresh or dried beans, soak overnight in cold water, then drain and rinse. Boil quickly in salted water for 5 minutes to remove the natural toxins, then drain and rinse again. Cover generously with fresh water and simmer gently for about 40 minutes, or until tender. If using canned beans, rinse under cold running water.
2. Heat the olive oil in a large saucepan. Add the garlic, onion, celery, carrot, and parsley and fry until all the vegetables are soft, then add the tomato paste. Stir together thoroughly and add the sausages. Fry for a few minutes, then add the beans and all their liquid. Canned beans can be added at this stage with extra water or stock added to make up the liquid required.
3. Add salt and pepper to taste and cover with a lid. Leave to simmer for about 45 minutes, or until thickened and rich, with the consistency of a stew.
4. While the sausages and beans are simmering, prepare the polenta. Pour the water into a wide, heavy, preferably copper pan and place it over a high heat. Bring the water to a boil. Sprinkle in the cornmeal (polenta flour) with one hand and so that it falls like rain into the water and beat constantly with the other.
5. When all the cornmeal (polenta flour) has been beaten into the water, reduce the heat to medium low and begin to stir with a strong, long-handled wooden spoon until the polenta comes away from the sides of the pan. This will take about 45 minutes and requires a strong action.
6. Turn the polenta out onto a wooden board and smooth it into a mound shape with a spatula. Allow it to stand for about 5 minutes, then cut it into slabs and serve hot with its accompanying stew or casserole. Alternatively, serve with a slice of very strong flavored cheese such as Gorgonzola.