Snags & Wet Polenta

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Snags and wet polenta

Yield 4

Author Lucy Tweed

Cook time

40 Min

Total time

40 Min

Ingredients

• 1 litre chicken stock
• 1 cups fine polenta
• 1 cup grated Parmesan
• 50g butter
• 8 Chicken, rocket, and feta sausages
• 1 eggplant, cubed
• Olive oil
• Salt
• 1 onion, finely chopped
• 4 cloves garlic
• 1/4 cup fresh oregano leaves
• 1 can crushed tomatoes
• 150g rocket

Instructions

1. Bring 1.5 liters of chicken stock to boil in a large saucepan.
2. Gradually whisk in 2 1/2 cups of fine polenta, stirring continuously over reduced heat for about 30 minutes until it forms a thick, smooth porridge.
3. Add a cup of grated Parmesan (and if you have some left over rind, throw that in too) and 50g of butter, stirring until combined, Set aside.
4. In a separate pan, slowly cook chicken, rocket, and feta sausages over medium-low heat until they are golden and sticky on the outside.
5. In another pan, sauté cubed eggplant with olive oil and salt until golden on all edges. Set aside.
6. In the same pan, sauté finely chopped onion, garlic, and fresh oregano until golden and softened.
7. Add a can of crushed tomatoes to the pan, stirring through, and allow it to simmer.
8. Stir in the pre-cooked eggplants and 150g of rocket until wilted.
9. To serve, dollop the soft polenta into the center of the plates, top with the vibrant eggplant and tomato sauce, and place the perfectly cooked sausages on top.

Nutrition Facts

Calories

1068

Fat

70 g

Sat. Fat

27 g

Carbs

63 g

Fiber

8 g

Net carbs

54 g

Sugar

15 g

Protein

49 g

Sodium

2124 mg

Cholesterol

174 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.