Sausages and Lentils with Polenta

Sausages and Lentils with Polenta


Serves: 4


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



  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.

Don't forget to sign up to the mailing list for our newsletter featuring farmer profiles, exclusive recipes, new products and retail and restaurant options for enjoying Cape Grim Beef.

Dear Cape Grim,

Dead set that Flat Iron steak was the best I've ever cooked. Absolutely awesome. Thank You.

David, Manly, NSW

Instagram Feed

Restaurants & Retailers

Grossi Florentino Grill

Grossi Florentino Grill

Mumu Grill, 70 Alexander St Crows Nest NSW

Mumu Grill, 70 Alexander St  Crows Nest NSW

Railway Club Hotel, 107 Raglan St, Port Melbourne VIC

Railway Club Hotel, 107 Raglan St, Port Melbourne VIC

L'Hotel Gitan, 32 Commercial Road Prahran

L'Hotel Gitan,
32 Commercial Road

Paringa Estate Mornington Peninsula

Paringa Estate
Mornington Peninsula

Our Farmers

Charles Henry Rothwell


Andrew Kay

Andrew Kay

Alison Napier & Son

Allison Napier

Michael Kay

Michael Kay

John D Bruce

John Bruce 2546
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour