INGREDIENTS
8 Beef Sausages or (Sausages of your Choice).
4 Tomatoes, Halved Length-ways
Salt For Seasoning
Pepper For Seasoning
4 Cups Chicken Stock
1 Cup Polenta or Rice
25g Butter
¾ Cup Finely Grated Parmesan
¼ Cup Continental Parsley Leaves, Roughly Chopped
METHOD
1 Heat a BBQ Grill plate on medium heat. Cook sausages for 8 minutes, turning occasionally, until browned on all sides and cooked through.
2 Season tomatoes with salt and pepper. Add to hotplate, cut side down. Cook for 1 minute. Turn and cook for a further minute or until cooked through.
3 Transfer sausages and tomatoes to a large plate. Cover to keep warm.
4 Bring chicken stock to the boil in a large deep saucepan. Add Polenta in a slow steady steam, stirring constantly.
5 Reduce heat to low and continue to stir for approximately 5 minutes or until bright yellow and grains are soft.
6 Add Butter, Parmesan and Parsley. Stir until combined. Spoon onto serving plates and top with sausages and tomatoes.
NOTE
If using Rice, the ratio is 1 Cup Rice to 2 Cups of Stock.
Cooking Polenta
