I must admit, I have always disliked polenta. But when faced with low clash flow I decided to experiment with stuff that is almost free. Polenta and sausages fit the bill. What did I hate about polenta? It was the oatmeal/porridge gluey texture combined with no real taste of its own. The recipe that follows is my attempt to make polenta edible. Don’t be alarmed, this actually tastes really good.
For the sausages
Preparation time: 5 min
cooking time: 30 min
- Pick 1 kilo of the cured sausages of your choice (I chose ones stuffed with sun dried tomatoes)
- 2 onions rough chopped
Take the sausages, cut hash marks on both sides of each sausage. Preheat oven to 400F or 200C and roast the sausages and onions for about 30 min or until done.
For the roasted garlic
Preparation time: 2 min
Cooking time: 30 min
- 1 head of fresh garlic
- Olive oil: Just a drizzle
- Salt and pepper: to taste
Carefully cut the top off the whole head of garlic. Place on a sheet of tin foil, drizzle with olive oil and season with salt and pepper. Wrap up the contents in the foil and roast with the sausages for 30 min.
For the Polenta
Preparation time: 10 min (to be made 1-2 hours ahead of time)
Cooking time: 30 min
- 1 cup of polenta
- 3 cups of water
- Zest of 1 lemon: Finely chopped
- Juice of one lemon
- Salt and pepper
- Garlic: 2 cloves finely chopped
- 3 tbsp butter
- Olive oil: a drizzle for frying
In a medium sauce pan, combine polenta, lemon zest, salt, pepper and water. Over med heat, stir continually until the mixture has reached a thick porridge texture. This should take 5–10 min. Take a cookie sheet and spread out the mixture until it is about 1″ (2cm) thick. This will be difficult because the polenta will have a tendency to stick to everything. A little water on your spatula will help this process. Set aside and let cool.
Once you have your sausages in the oven, take your cooled polenta and cut it into squares 3″x3″(6cm x 6cm). You will now fry the polenta. The size of your frying pan will determine the number of batches that you can fry. Divide the butter, garlic and lemon juice evenly among the batches. Heat the butter and oil and saute the garlic for a few moments. Add the polenta and brown each side until slightly crispy. Pour the portioned lemon juice into the pan and deglaze. Remove the polenta and cover to keep warm. Fry the remaining polenta in the same manner.
Place 2 polenta squares in the center of the plate, add a clove of the roasted garlic and a portion of the onion on the top. Drizzle a little olive oil and season with salt and pepper. Rough chop the sausages and arrange around the polenta. Garnish with a little fresh parsley and enjoy.