Gilled Polenta and Sausage Salad

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. 🙂

polentasausage

We had this with Honoro Vera 2012 Garnacha. Great pairing! Yum!

Ingredients:

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
Olive oil
4 ripe tomatoes, sliced in half
Parmesan

I added cucumber, red onions and grilled sweet corn off the cob.

Preparation:

  1. Heat griddle pan or barbecue so it’s hot and smoking.
  2. Slice the sausages lengthways so they open like a book.
  3. Coat each side of the polenta with cooking spray and a little salt and pepper.
  4. 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.
  5. Place the lambs lettuce or rocket into a large salad bowl and add the polenta and olives. (I broke the polenta into chunks)
  6. Season well, and pour over the balsamic vinegar and about double the amount of oil.
  7. Gently toss everything with your hands so that it’s nicely coated, then transfer to plates.
  8. Break the pancetta over the plates.
  9. Roughly chop the sausages into quarters before also adding them to each plate.
  10. Place a couple of tomatoes on each plate and finish off with a few shavings of Parmesan, plus a good drizzle of oil.

Serves four.

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