Sausages with Polenta and Gremolata

Sausages with Polenta and Gremolata

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

50g butter

75g parmesan

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.

Read more on our 'Kent food guide' blog

Read more recipes from Chef Rachid. Keep up to date with recipes and everything going on at our Bearsted bistro and restaurant.

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