Name: Merguez with parmesan polenta triangles
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

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.
Note

Women's Weekly Food

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