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.

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.

Good food is an essential part of a luxury experience when it comes to food and using Cape Grim Beef in our menus complete the meaning of luxuries and a good choice of on top quality fresh products that we’re able to source all year round. Cape Grim Beef products are one of the most important parts to delight our guests.

Executive Chef Ayyoub Salameh, Conrads Maldives Rangali

Restaurants & Retailers

Paringa Estate Mornington Peninsula

Paringa Estate
Mornington Peninsula

San Telmo - Argentinian Bar & Grill

San Telmo -  Argentinian Bar & Grill

Butcher's Block, 280 Queens Pde, Clifton Hill

Butcher's Block, 280 Queens Pde, Clifton Hill

Shearing Shed Cowes, VIC

Shearing Shed
Cowes, VIC

Circa, 2 Acland St St Kilda

Circa, 2 Acland St
St Kilda

Our Farmers

Alison Napier & Son

Allison Napier

Dallas & Jenny

DJ & JJ House

John D Bruce

John Bruce 2546

Andrew Kay

Andrew Kay

Jackie Marshall

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