Sausages and Lentils with Polenta

Serves: 4

Ingredients

olive oil cooking spray
4 beef sausages
1 red onion, cut into thin wedges
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 zucchini, trimmed, halved lengthways, cut into 1cm-thick slices
400g can brown lentils, drained, rinsed
250g grape tomatoes, halved
1 cup instant polenta
⅓ cup 99% fat-free natural yoghurt

Method

1. Heat a large, non-stick frying pan over medium heat. Lightly spray sausages with oil. Cook sausages, turning often, for 10 to 12 minutes or until cooked through. Transfer to a board. Cut sausages diagonally into 1cm-thick slices. Cover and set aside.
2. Spray pan with oil and return to medium heat. Add onion. Cook, stirring often, for 3 to 4 minutes or until tender. Add cumin and turmeric. Cook for 1 minute or until aromatic. Add zucchini and ¾ cup cold water. Cook, stirring occasionally, for 4 to 5 minutes or until zucchini is just tender. Add lentils and tomatoes. Cook for 2 to 3 minutes or until tomatoes just start to collapse. Return sausages to pan. Cook, stirring occasionally, for 1 to 2 minutes or until heated through. Season with salt and pepper.
3. Meanwhile, bring 31/2 cups cold water to the boil in a large, heavy-based saucepan over high heat. Add polenta in a thin, steady stream, whisking constantly until combined. Reduce heat to medium-low. Cook, stirring occasionally, for 5 to 6 minutes or until grains are soft. Remove from heat and season with salt and pepper.
4. Spoon polenta onto plates. Top with sausage mixture and yoghurt. Serve.

Tips

 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a moister and tender result.

 Note: Not all images displayed on this page utilise Cape Grim Beef.