Nico's Grilled Sausage with Cheesy Polenta & Beans

• porsi: Serves: 4

Bahan-bahan

For the beans:

2 tbsps olive oil

4 slices of smoked streaky bacon, diced

1 onion, finely diced

4 cloves of garlic, minced

1 tsp chilli flakes

1 x 400 gram tin chopped tomatoes

1 tbsp tomato puree

2 x 400 gram tins of cannellini beans, drained and rinsed

8 butchers sausages

For the polenta:

1.5 litres water

2 tsp sea salt

300 grams polenta

100 grams parmesan, finely grated, plus extra to garnish

75 grams unsalted butter

Petunjuk

For the beans:

Light your BBQ, setting it up with a direct and indirect side.

Set a skillet over the hot side of the grill, or place a frying pan on your hob. Add the olive oil, followed by the bacon and saute the bacon until the fat starts to melt. Add the onion and cook for 5 minutes until the onion softens slightly then add the garlic, and chilli flakes and cook for a minute or two, until fragrant.

Add the tinned tomatoes and tomato puree and stir, then bring to a simmer and allow to reduce for about 15 minutes. Finally add the beans and leave to simmer for a further 30 minutes.

For the polenta:

Place a large, deep sided pot on to your hob. Add 1.5 litres cold water into the pan along with 2 tsp sea salt then bring to the boil. Add the polenta slowly in a steady stream, stirring constantly, until the polenta has thickened - the amount of time this takes will depend upon your brand of polenta, so check the packet instructions before you cook.

When the polenta is thick and creamy, add the butter and grated parmesan and stir to combine, check the seasoning and keep warm.

For the sausages:

Place your sausages over the indirect side on your BBQ and cook for about 25-30 minutes, until cooked through.

Transfer to the direct side of your BBQ to quickly sear for a golden outside. Leave to rest for a few minutes.

To serve, mound the polenta onto a serving dish and top with the beans and sausages. Grate over some more parmesan and sprinkle with the chopped parsley.