19th October 2020
Sausages with Polenta and Gremolata
Sausages are a very versatile foodstuff. They work great in stews and alone with brioche. Our chef recommends pairings like apple & sage, garlic & paprika and cranberry & chestnut. If you’re going to make a new sausage dish this week, why not try the following recipe that gives the great British banger a Mediterranean twist:
8 high-quality sausages
100 grams flat parsley, finely chopped
3 lemons, zested and juiced
2 cloves of garlic, crushed
500ml semi-skimmed milk
1 bay leaf
3 sprigs of thyme
250g instant polenta
4 tbsp extra virgin olive oil
Serves 3 - 4
Pre-heat your oven to 200C and cook the sausages for 15-20 mins, or until cooked through.
To make the gremolata, combine the finely chopped parsley, garlic, olive oil and the lemon zest & juice.
To make the polenta, bring the milk to the boil with 500ml water, the bay leaf and the sprigs of thyme. Turn off the heat and leave to infuse for 20 mins, then fish out the herbs and bring back to the boil.
Slowly add the polenta while whisking steadily. Cook for 1 min until thickened, then stir in the butter and Parmesan.
Spoon the polenta into your serving bowls and top with the sausages and gremolata.