Boerewors, Parmesan polenta and charred onion and mustard gravy
Ingredients
Serves: 4
Soft Polenta
- 750ml of water
- 1 tsp salt
- 150g "quick cook" polenta,
- 60g butter
- 50g parmesan, grated
- Salt and pepper to taste
Smoked onion and mustard gravy
- 120ml beef gravy
- 1 spoon whole-grain mustard
- 1 spoon chopped thyme
Boerewors
- 1 large Boerewors sausage wheel
- 2 medium-size onions
Method
Soft Polenta
- Pour the water and salt into a large heavy based saucepan with a lid and bring to the boil.
- Gradually pour in the polenta, while whisking continuously and quickly to ensure the mixture stays smooth and no lumps form. Add in the butter and parmesan.
- Reduce the heat to its lowest setting and cook for 1 to 2 minutes or until the mixture is thick and creamy and coming away from the pan. (add more water if necessary)
- Season with salt and freshly ground pepper and serve immediately.
Smoked onion and mustard gravy
- Heat the gravy and add the whole-grain mustard and finally the chopped thyme
- Set aside to serve
Boerewors
- Add olive oil to pan and heat on high,
- Add the whole Boerewors sausage wheel to the pan in one piece ( do not pierce )
- Cook sausages until charred on the outside, reduce heat and cook fully turning halfway
- Cut onions and half and cook with the sausage in a pan,
- Once cooked through remove and allowed to cool
To serve
- Place the polenta in the middle of a large serving dish
- Place the Boerewors sausage wheel on top and the onions
- Add a sprig of Rosemary for garnish
- Serve the gravy on the side
