Recipe: Pork sausage, silverbeet & soft polenta
PORK SAUSAGE, SILVERBEET & SOFT POLENTA
2 tablespoons olive oil
450g pork sausage, removed from casings, broken into pieces
2 cloves garlic, finely chopped
a good pinch of chilli flakes
8 silverbeet leaves, stems removed, torn into small pieces
½ cup stock or water
1 cup instant polenta
25g parmesan, freshly grated
salsa verde or herb spread to serve
Heat the oil in a frying pan and fry the sausage pieces with the garlic until the pork has browned and the garlic is soft – around 5 minutes. Add the chilli flakes and silverbeet, add stock or water and cook, covered, until wilted.
In a saucepan, bring 1 litre of water to the boil, season with salt, add the polenta and whisk constantly for 5 minutes. Add the butter and parmesan. Dish up the polenta onto plates or into bowls and top with the sausage and silverbeet mix. Serve with salsa verde or herb spread (I used Waiheke Herb Spread).