Recipe

Grilled sausages, ratatouille and polenta triangles

Oct 31, 2010 1:00pm
  • 15 mins preparation
  • 50 mins cooking
  • Serves 4
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Ingredients

Grilled sausages, ratatouille and polenta triangles
  • 1 litre (4 cups) water
  • 1 cup (170g) polenta
  • 1/2 cup (40g) finely grated parmesan cheese
  • 1 tablespoon coarsely chopped fresh basil
  • 50克的屁股er
  • 1 tablespoon olive oil
  • 1 small red onion (100g), chopped coarsely
  • 1 medium red capsicum (200g), chopped coarsely
  • 2 medium green zucchini (240g), chopped coarsely
  • 2 baby eggplant (120g), chopped coarsely
  • 2 medium tomatoes (380g), chopped coarsely
  • 2 teaspoon sambal oelek
  • 2 tablespoon tomato paste
  • 1/2 cup (125ml) beef stock
  • 1 tablespoon coarsely chopped fresh chives
  • 8 veal and mushroom sausages (640g)

Method

Grilled sausages, ratatouille and polenta triangles
  • 1
    Place the water in large saucepan; bring to a boil. Add polenta in a slow, steady stream, stirring constantly. Reduce heat; simmer, stirring constantly, about 20 minutes or until polenta thickens. Stir in cheese, basil and butter. Spread polenta evenly in lightly oiled 19cm x 29cm slice pan. When cool, cover; refrigerate about hours or overnight.
  • 2
    Meanwhile, heat oil in medium saucepan; cook onion and capsicum, stirring, until onion softens. Add zucchini and eggplant; cook, stirring, 3 minutes. Stir in tomato, sambal, paste and stock; bring to a boil. Reduce heat; simmer, uncovered, about 8 minutes or until mixture thickens. Stir in chives.
  • 3
    Turn polenta onto board; trim edges. Cut polenta into quarters; cut each quarter in half diagonally to form two triangles. Cook polenta triangles on heated oiled grill plate (or grill or barbecue) until browned both sides and heated through; cover to keep warm. Cook sausages on same heated oiled grill plate (or grill or barbecue) until cooked through.
  • 4
    Serve sausages on ratatouille with polenta triangles.

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