Little bit lighter sausages with sweet'n sour peppers & polenta
Serves 2
Serves 2
1 pack little bit lighter pork links
1 red onion sliced
1 green pepper sliced
1 red pepper sliced
1/4 cup raisins
1 tablespoon cider vinegar
olive oil
Salt & Pepper to season
Scattered slivers of Almonds (optional)
POLENTA
1 cup polenta
1 tablespoon butter
4 cups water
1 teaspoon salt
1
In a small non-stick skillet cook and stir the almonds for 1-2 minutes or until golden
2
Stir in raisins and remove from heat. Let stand for 1 minute
3
Carefully stir in vinegar, sugar, salt and black pepper
4
Return to medium-low heat, cook and stir for approximately 2 minutes until sugar is dissolved. Set aside.
5
In a large bowl combine red and green peppers and onions. Drizzle with olive oil and toss gently to coat
6
Cook the sausages and vegetables uncovered for 10 to 15 minutes until sausages are firm, no longer pink and the juices run clear and vegetables are tender.
7
Return the grilled vegetables and sausages to the large bowl, add the almond mixture & toss gently to coat
8
Bring 4 cups of water to the boil in a medium sauce pan. When the water boils whisk in the cup of polenta in a slow steady stream, whisking constantly to prevent lumps. Continue whisking until the polenta begins to thicken (around 1 to 2 minutes) Add 1 teaspoon of salt.
9
Reduce the heat so that the polenta bubbles slowly. Continue to cook, stirring occasionally for about 20 minutes until it loses its raw flavour (taste every so often to check)
10
When the polenta is complete, turn off the heat and add 1 to 2 tablespoons butter and more salt and pepper to taste. You can cover it to keep it warm before serving with the sweet n sour sausage. If the polenta becomes too thick you can stir in a bit of milk or water to loosen it up.
