Ever since I realised that polenta is much easier to make than what I was led to believe, I have firmly fallen in love with the stuff. It definitely makes a nice change from potatoes, rice or pasta. The other plus point is how full it makes you feel which for a glutton like me is good as it prevents you from mindlessly guzzling food down. I do love me food!
1 cup polenta
4 cups water
Salt, to taste
Pepper, to taste
1 slice butter (optional)
Spicy Tomato Sausage Stew:
1 onion, diced
2 garlic cloves, diced
3 dried small cayenne chillies
1 tsp. chilli powder
1 tsp. sweet pimenton (or paprika)
4 pork sausages, thickly sliced
1 Tbsp harissa
1 tin sieved tomatoes
1 Tbsp. brown sugar
1 Tsp. dried oregano
1 tsp. dried dill
2 tsp. dried parsley
1 Bring a pan of salted water to a boil, reduce the heat to a low flame and add a steady stream of cornmeal while stirring vigorously to avoid any lumps. Once the cornmeal starts to thicken, cook for around 20-30 minutes. Stir every 5 – 10 minutes to prevent it from burning. It is ready once the grains are no longer hard and it easily comes away from the sides of the pan.
Once the polenta has started to thicken, move on to make the spicy tomato sausage stew.
2 Fry onion in olive oil until translucent along with the garlic and cayenne chillies.
3 Add chilli powder and the sausages and fry for 5 minutes. Add pimenton followed by harissa, sieved tomatoes and sugar. Simmer on a low heat for 15-20 minutes.
4 Add oregano, dill and parsley and cook for a further 5 minutes.
5 When the polenta is cooked add butter, salt (if needed) and pepper. Mix well.
Serve the spicy tomato sausage stew on a bed of creamy polenta.
TIP: When polenta cools down it will solidify; to reverse this and return it to a soft state all you need to do is add some milk (or water) and return to a low flame. Mix in until the polenta has returned to your desired state.