Spicy Sausage with Herbed Polenta and Roasted Tomatoes

12:00 am on 25 August 2006


  • 1 litre milk
  • 200 grams quick cook Italian polenta
  • 1 cup finely grated fresh Parmesan plus extra for garnish
  • ½ cup freshly chopped herbs, eg. rosemary, sage, thyme
  • 1 teaspoon sea salt
  • freshly ground black pepper
  • 4 spring onions, finely sliced
  • 2 tablespoons olive oil
  • 3 tablespoons soft butter
  • 12-16 small vine tomatoes, halved
  • 150 grams Kalamata olives, stones removed
  • 1 tablespoon fresh thyme
  • sea salt and ground black pepper
  • 2 teaspoons raw sugar
  • 2 tablespoons balsamic vinegar
  • 18-24 merguez or chorizo sausages
  • 2 tablespoons olive oil
  • rocket leaves to serve


Grease a rectangular dish.

Heat the milk in a large heavy based saucepan. Bring to the boil and gradually whisk in the polenta. Stir continuously for 5 minutes, until thick. Add the olive oil, 2 tablespoons of the butter, the parmesan and herbs. Season well and pour into the prepared dish. Chill until firm.

Preheat the oven to 200ºC. Place the olives and tomatoes in a roasting dish. Drizzle with the olive oil and sprinkle with the salt, pepper, thyme and sugar. Bake for fifteen minutes. Remove from the oven and drizzle over the balsamic vinegar.

Heat two tablespoons of olive oil in a large frying pan. Fry the sausages over a medium heat until golden brown.

To serve: Preheat the grill. Slice the polenta, brush with the remainder of the butter and grill until golden brown. Serve with the sausages, tomatoes and some rocket leaves. Drizzle the tomato juices around the serving dish and sprinkle with the extra parmesan.

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