Merguez Sausage with Herbed Polenta and Roasted Tomatoes
Photography Damien Van Der Vlist.
Serves: 6
INGREDIENTS
Polenta
2 cups milk
2 cups chicken stock
2 cloves garlic, crushed
200 grams quick-cook, 5 minute polenta
1 cup freshly grated Parmesan cheese
3 spring onions, finely sliced
½ cup chopped soft herbs, e.g. flat-leaf parsley, basil, chervil
1 teaspoon salt
3 tablespoons butter
To finish
12 vine tomatoes
½ cup black olives
8-10 whole cloves garlic, skin on
2 tablespoons olive oil
1 tablespoon fresh thyme leaves
2 teaspoons brown sugar
1 tablespoon balsamic vinegar
12-18 merguez sausages, depending on size
butter
freshly grated Parmesan
fresh basil
METHOD
Polenta: Put the milk, stock and garlic in a saucepan and bring to the boil. Add the polenta in a steady stream, stirring continuously for 5 minutes. Add the Parmesan, spring onions, herbs, salt and butter and combine well. Tip into a buttered tin about 3 cm deep, smooth the surface and leave to cool. Cover and chill until firm.
Preheat the oven to 200°C.
Put the tomatoes, olives and garlic in a baking dish and drizzle with the oil. Scatter over the thyme, sugar and balsamic. Season and roast until the tomatoes are just starting to split. Remove from the pan and finish cooking the garlic until tender.
Heat a little oil in a sauté pan and sauté the sausages. Keep warm while you prepare the polenta.
Cut the polenta into desired shapes. Heat a non-stick sauté pan with a little butter and cook the polenta on both sides until golden and hot.
To serve: Place a piece of polenta on each plate and grate over a little Parmesan. Top with 2-3 sausages, tomatoes, olives and garlic. Spoon over any pan juices from the tomatoes. Drizzle with a little olive oil and garnish with fresh basil.
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