I had polenta in a tube and some sweet Italian chicken sausage in the refrigerator so I searched the intranet and found this recipe from The Telegraph, UK. I made some adjustments because I didn’t have a couple of the ingredients however, they weren’t missed. It was incredible! I’ve noted my omissions however, next time, I’ll try the recipe as is.
A lesson I learned grilling the polenta (compared to other times I’ve grilled it), let it cook until it doesn’t stick. If it’s sticking, wait. You probably already knew this. 🙂
We had this with Honoro Vera 2012 Garnacha. Great pairing! Yum!
4 spicy sausages, such as chorizo (or sweet Italian chicken sausage)
4 slices of pancetta (omitted)
400g/14oz precooked polenta, cut into 1cm-thick slices (tube from Trader Joe’s)
4 handfuls of lambs lettuce or rocket (arugula)
A handful of black olives, destined (omitted)
2 tbsp balsamic vinegar
4 ripe tomatoes, sliced in half
I added cucumber, red onions and grilled sweet corn off the cob.
- Heat griddle pan or barbecue so it’s hot and smoking.
- Slice the sausages lengthways so they open like a book.
- Coat each side of the polenta with cooking spray and a little salt and pepper.
- If you’re using a barbecue, grill the sausages, pancetta and polenta at the same time until char marks appear and they are nice and crispy. If using a griddle pan, do it all in batches. Keep everything warm and put to one side.
- Place the lambs lettuce or rocket into a large salad bowl and add the polenta and olives. (I broke the polenta into chunks)
- Season well, and pour over the balsamic vinegar and about double the amount of oil.
- Gently toss everything with your hands so that it’s nicely coated, then transfer to plates.
- Break the pancetta over the plates.
- Roughly chop the sausages into quarters before also adding them to each plate.
- Place a couple of tomatoes on each plate and finish off with a few shavings of Parmesan, plus a good drizzle of oil.