Saying goodbye to summer is always bittersweet, but I would be lying if I said I wasn’t excited for the arrival of sweater weather every time it comes around. Now that we’ve officially entered fall, it’s time to shift from sizzling BBQs outdoors to comforting stews bubbling away on the stovetop or in the oven. This year, I have more reason than ever before to look forward to fall favourites like soups and stews, for these hearty dishes are not only filling, but can often be consumed with one hand (with help from a good spoon) which is pretty much the only type of meal you can rely on (if you actually want to eat it) when you’re a new mom, like I am.
This is why when I was thinking of a dinner recipe to create using Dark Hojiblanca Olives from Spain, I decided to make a Spanish-inspired ragu that could be served over polenta. Not only is a ragu simple and easy to make, but in this case I gave it a Spanish twist by making sure its main features were Dark Hojiblanca Olives from Spain and chorizo sausage.
In case you’re not too familiar with Dark Hojiblanca Olives from Spain, they are a fairly large olive with a firm pulp that is picked at its mature state and is the most popular of black table olives. Its colour ranges from deep purple to black and although it contains only a small amount of oil, it is still used for olive oil production because of its high quality. Dark Hojiblanca Olives from Spain belong to a rare category or dual-purpose olives that are processed for both olive oil and eating.
Whether you are seeking dishes that can be consumed with one hand or not, I think most of us can agree that there’s always room for a quick and easy dinner recipe in our busy lives.
Keep reading for how to make my Easy Ragu Recipe with Hojiblanca Olives from Spain and chorizo!
What You Need:
(for the ragu)
1.5 cups dark Hojiblanca Olives from Spain, chopped
1 cup onion, chopped
2 large cloves of garlic, mined
2 links of Chorizo sausage, removed from casings
2 cups red pepper, chopped
2 cups tomato purée
1/4 cup of red wine such as Rioja
salt and pepper
(for the polenta)
6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted butter
What To Do:
(for the ragu)
Heat a large saucepan over medium heat and add a lug of olive oil to the pan. As the oil heats, add the garlic, followed by the chopped onions. As the onions become translucent, add the chorizo to the pan and break up the meat with your cooking spoon as it begins to brown.
Next, add the red pepper, followed by the dark Hojiblanca Olives from Spain, once the peppers have softened. Mix together thoroughly before adding the tomato purée followed by the red wine. Once the alcohol from the wine evaporates (about five minutes), season the ragu with salt, pepper and chilli flakes (if desired) to your taste, before leave to simmer for twenty to thirty minutes.
While the ragu is simmering, make the polenta.
Bring the water to a boil in a large pot, and add the salt. Once boiling, gradually whisk the cornmeal into the salted water. Reduce the heat to low and stir often until the mixture thickens and the cornmeal softens (about 10-15 minutes). Once softened and smooth, remove from the heat and mix in the butter.
Serve the ragu over the polenta, topping with fresh herbs or grated cheese if desired.
(Story and recipe by Editor-in-Chief, Gracie Carroll)
*Please note that this post has been brought to you in paid partnership with Olives from Spain Canada, all thoughts and opinions are our own*