Sausages and Lentils with Polenta

Sausages and Lentils with Polenta

 

Serves: 4

Ingredients

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

 

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

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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Melbourne Racing Club

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