Recipe

Merguez with parmesan polenta triangles

A spicy sausage that originated in Tunisia, merguez has become traditional fare throughout North Africa and Spain.

Nov 30, 1974 1:00pm
  • 1 hr cooking
  • Serves 4
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Ingredients

Merguez with parmesan polenta triangles
  • 1 litre (4 cups) water
  • 1 cup (170g) polenta
  • 20 gram cold butter, chopped
  • 1 cup (80g) finely grated parmesan
  • 8 merguez sausages (640g)
Summer salad
  • 1 red onion (100g), sliced finely
  • 4 green onions, sliced thinly
  • 1 lebanese cucumber (130g), seeded, chopped finely
  • 1 trimmed celery stalk (100g), sliced thinly
  • 1 yellow capsicum (200g), chopped finely
  • 1/2 cup loosely packed fresh flat-leaf coriander
  • 1/2 cup loosely packed fresh mint leaves
  • 2 teaspoon finely grated lemon rind
  • 2 tablespoon lemon juice
  • 2 tablespoon olive oil
  • 1 tablespoon white wine vinegar

Method

Merguez with parmesan polenta triangles
  • 1
    Oil deep 19cm-square cake pan.
  • 2
    Place the water in large saucepan; bring to a boil. Gradually stir polenta into water; simmer, stirring, about 10 minutes or until polenta thickens, stir in butter and cheese. Spread polenta into pan; cool 10 minutes. Cover; refrigerate 3 hours or until firm.
  • 3
    Meanwhile, make summer salad. Combine onions, cucumber, celery, capsicum and herbs in large bowl. Drizzle with combined rind, juice, oil and vinegar; toss gently.
  • 4
    Turn polenta onto board. Cut polenta into four squares; cut squares into triangles. Cook polenta, both sides, in heated oiled grill pan until browned and hot. Cover to keep warm.
  • 5
    Cook sausages in same grill pan until cooked. Serve with salad and polenta.

Notes

Merguez is made with lamb and identified by its uncooked chilli-red colour, fried or grilled merguez is as often added to a tagine as it is eaten atop a mound of fruity couscous.

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