Friday, 25 September 2009

Wet Polenta with Savoy Cabbage, Crispy Sausage bits, peas and fresh parmesan

Okay people here's the recipe for last night's dinner.

Ingredients for 2 biguns and two little-uns:
  • Polenta flour (I use the quick stuff but here the flour is better. Note to self - give the proper gear a try you fool
  • Savoy Cabbage
  • Garlic
  • Extra virgin olive oil and olive oil (I actually used my home made chilli oil for a bit of a kick)
  • Good quality sausages - I used Barling Beauties which are a local speciality in my home town.
  • Fresh Parmesan
  • Peas (frozen will be absolutely fine)
  • Flat leaf parsley (optional)
  • Nutmeg
1. Chop and cook your cabbage in boiling salted water and chuck 2 to 4 cloves of garlic in at the same time.
2. Drain the cabbage, shell the garlic and blitz in a food processor. You want to have about 60% Polenta to 40% cabbage when it comes to mixin' time so bear that in mind.
3. Heat some olive oil (don't waste your extra virgin here folks) and squeeze the sausages out of their skins and into the hot pan. Break them up with a fork and get some nice colour on them. Turn down the heat a little, grate in a dusting of nutmeg and keep breaking the sausages up every now and then and leave to cook 'til nice and gooey and crispy. Turn off the heat and leave to one side
4. Get some water and get that polenta cooked. I like to cook mine in chicken stock and I use more than the packet advises so it stays wetter. Just cook it a few times and you'll get the hang of it.
5. Chuck in your peas and let the molten heat of the polenta cook them through.
5. Nearly there...mix into the polenta your whizzed up cabbage and garlic and then add in a good couple of handfuls of parmesan to taste 9save some back for dressing the dish). Season and taste again
6. Sppon some of the delicious polenta onto a plate. Scatter over a generous portion of your sausage bits. Sprinkle over some more fresh parmesan. Scatter some roughly chopped parsley and then drizzle over some of your best extra virgin olive or chili oil. Serve immediately.


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