Sausage stew and creamy polenta with a fresh herb sauce
Risotto, Pasta and Rice, Pork, Vegetables and Fruits, Gluten free, Brunch
A saucy dish to heat body and soul!
IngredientsRecipe for 4 persons
- Salt and pepper
- Olive oil
Preparation time: 45 min
In a medium sauce pot with olive oil, cook the sausages (cut in 3) as well as the minced garlic, the halved pepper and the chopped onion. Once you get a nice coloration, add the tomato paste and cook for another 3-4 minutes. Add the tomato juice, water, sliced basil and 8g of salt. Let cook for 5 minutes at a rolling boil. Reduce the heat to medium and cook for another 10 minutes. Make sure to stir regularly. Finally, taste and adjust seasoning.
In a sauce pot, bring the chicken stock to a boil with the cream, 8g of salt and the grated nutmeg. Once boiling, add the polenta slowly while continually whisking for 5 minutes.
Taste and season accordingly.
Fresh herb sauce
In a medium sauce pot of boiling salted water (10g/L) blanch all of the plucked herbs for 40 seconds and then plunge them into an ice water bath. Strain and pat dry or even squeeze out the excess water.
In a food processor place the herbs, garlic, 50ml of water from cooking the herbs and the cream and then blend until you reach a smooth texture. Taste and season accordingly. Set aside.
When ready to serve, place a bit of the herb sauce in the bottom of the plate, then the polenta and finally the sausage stew. Decorate with some fresh basil leaves. Eat nice and hot!
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