on Crispy Polenta
1 lb Uli’s Lamb Sausage
crispy polenta rounds, recipe follows
red lentil puree, recipe follows
2 Tbsp olive oil
1 cup julienned Walla Walla Sweet Onions or other sweet onions
1 cup julienned red and yellow peppers
2 Tbsp slivered Kalamata olives
¼ cup chopped fresh herbs, mixture of rosemary, parsley and thyme
Heat a medium sauté pan over high heat, add the olive oil and then the julienned onions and peppers. Sauté for 5 minutes, stirring often until browned, then reduce heat and continue cooking until the vegetables are softened. Remove from the heat and place in a small bowl to cool. Add the slivered olives.
Preheat grill to medium high. Place the sausages on the grill and turning often, cook about 15 minutes or until cooked completely through. Remove the sausages from the grill and cool slightly. Slice at an angle into 1/4 inch slices.
Place the polenta rounds on a baking sheet, top with 1 tsp of lentil puree and a piece of the sausage. Then put some of the caramelized onion, pepper and olive mixture and sprinkle with the fresh herbs.
½ cup red lentils
1 ½ cups chicken stock or water
pinch of salt
1 red bell pepper
¼ tsp ground cumin
¼ tsp ground coriander
½ tsp chopped fresh rosemary
fresh ground pepper to taste
Place the lentils, stock, cumin, coriander, and salt in a small saucepan and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft, about 20 minutes.
While the lentils are cooking, char the pepper on a grill or under the broiler until the skin is black on all sides. When the pepper is cool enough to handle, peel, seed and chop the pepper.
Place the cooked lentils and the roasted pepper into a food processor and puree. Season with the rosemary, salt and pepper to taste. Chill until ready to use.
3 Tbsp unsalted butter, divided
2 cloves garlic, minced
4 cups chicken stock
1 cup coarse polenta
Kosher salt and pepper to taste
½ cup grated parmesan
canola oil for frying
pepper to taste
Butter a 13x9 inch baking dish with 2 Tbsp of the butter.
Melt the remaining tablespoon of butter in a small saucepan over medium-low heat. Add garlic and sauté until fragrant, about 1 minute. Add the chicken stock, turn the heat to high and bring the liquid to a boil. Add salt and pepper to taste, and then slowly pour the cornmeal into the boiling stock, stirring constantly to avoid lumps. Reduce the heat to medium and continue to cook, stirring occasionally with a wooden spoon until the polenta grains are soft and the mixture is thickened, about 20 minutes. Remove from the heat, add parmesan cheese and check seasoning. Immediately pour into the prepared pan and place in the refrigerator until cooled. This can be done a day in advance.
When cooled, cut into 1 ¼” rounds with a cookie cutter. Heat a medium sauté pan over medium high heat. Add enough canola oil to lightly coat the bottom of the pan, and carefully add the cut pieces of polenta. Fry until golden brown on both sides.