Peel the vegetables. Finely chop the onion. Slice the carrots, parsnip, celery and cut the bell peppers into small cubes. Mince the garlic and finely cut the chilli.

In a pot, pour the olive oil and add the onion. Cut the gammon joint slice in thin strips and add it to the pot for added flavour.

Sear the onions for a few minutes until they become translucent and then add in the other vegetables. Stir occasionally.

Defrost the sausages in lukewarm water.

After 5 minutes of cooking the vegetables, add the tomato paste, spices, beans, water, wine and the chicken cube. Boil them for another 15-20 minutes.

Cut the sausages in bite-size pieces and add them to the pot. Cook until the vegetables are soft and the liquid has reduced. If needed, mix 2 tbsp of flour with a bit of oil and add it to the stew to thicken the sauce. Once you added the flour, boil everything for another 5 minutes, stirring constantly.

Chop the parsley and add it to the stew. Take it off the heat and set it aside.

In another pot, pour 1 ½ l of water and bring it to a boil on high heat. Once it boils, reduce the heat to medium and add the cornmeal in a steady slow stream, mixing constantly.

Cook it for another 8-10 minutes, add the butter and cheese and continue mixing for a few more minutes until they are homogenously incorporated.

Take it off the heat and serve hot. You can add sour cream to the polenta or serve the stew with some toast.

We suggest a simple mixed greens and tomato salad next to it for added freshness and a glass of red wine or a soft drink of your choice.