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

30g butter

1/2 bunch parsley

2 garlic cloves

Juice of 1/2 a lemon

Olive oil

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.

Serves 4.


No comments posted so far.

Comments are not allowed for this post

Recent Posts

Blackboard categories

Subscribe to our RSS feed to stay updated with our latest blog news.