Maltese Sausage with Creamy Polenta
Date published: Tuesday, February 24, 2015 Author: Joanna M. Comments: 0
Ever wondered what to do with the giant snail sausage in the meat fridge? Try this out, another quickie.
1 maltese sausage
1 cup of polenta
1/2 cup of pouring cream
1 cup of chicken stock
2 cups of water
1 tin butter of beans
1/2 bunch parsley
2 garlic cloves
Juice of 1/2 a lemon
Salt and pepper
For the gremolata, finely chop the parsley and garlic and mix together. Add lemon juice and a little olive oil until it is the consistency of a loose paste. Put aside.
Heat the pan and add a little olive oil. Cook the Maltese sausage until golden brown all over. Keep warm.
Bring the water and stock to a simmer in a medium sized pot, add 1 teaspoon of salt. Very slowly pour in polenta mixing with a whisk until smooth. Reduce the heat to low and continue to mix with a wooden spoon until soft ( about 10mins). Remove the pot from the heat. Add butter and cream. Finally throw in the butter beans and gently mix them through (save a handful to add to the dish at the end)
Smear the polenta onto a big plate, place Maltese sausage on top. Add the gremolata and the remaining butter beans
Season to taste.
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