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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!

Ingredients

Recipe for 4 persons

Stew

6 Unit(s)
Merguez
2 Unit(s)
Onion
1 Head(s)
Garlic
700 Ml
Tomato juice
300 Ml
Water
1 Unit(s)
Bird's eye chili
5 Sprig(s)
Basil
40 Gr
Tomato paste

Polenta

200 Gr
Polenta
500 Ml
Cream 35%
500 Ml
Chicken stock
1 Unit(s)
Nutmeg

Herb sauce

1 Unit(s)
Garlic
10 Sprig(s)
Flat parsley
5 Sprig(s)
Tarragon
5 Sprig(s)
Basil
100 Ml
Cream 35%
  • Salt and pepper
  • Olive oil

Preparation time: 45.00 min

  • Sausage stew

    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.

  • Creamy polenta

    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.

  • Plating

    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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