{"id":359,"date":"2023-04-07T09:28:44","date_gmt":"2023-04-07T09:28:44","guid":{"rendered":"https:\/\/grub.fairgomate.net\/?page_id=359"},"modified":"2023-04-07T09:28:44","modified_gmt":"2023-04-07T09:28:44","slug":"bbq-snags-polenta-tom","status":"publish","type":"page","link":"https:\/\/grub.fairgomate.net\/index.php\/bbq-snags-polenta-tom\/","title":{"rendered":"BBQ Snags, Polenta & Tom"},"content":{"rendered":"

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INGREDIENTS<\/strong><\/p>\n

8 Beef Sausages or (Sausages of your Choice).
\n4 Tomatoes, Halved Length-ways
\nSalt For Seasoning
\nPepper For Seasoning
\n4 Cups Chicken Stock
\n1 Cup Polenta or Rice
\n25g Butter
\n\u00be Cup Finely Grated Parmesan
\n\u00bc Cup Continental Parsley Leaves, Roughly Chopped<\/p>\n

METHOD<\/strong><\/p>\n

1 Heat a BBQ Grill plate on medium heat. Cook sausages for 8 minutes, turning occasionally, until browned on all sides and cooked through.
\n2 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.
\n3 Transfer sausages and tomatoes to a large plate. Cover to keep warm.
\n4 Bring chicken stock to the boil in a large deep saucepan. Add Polenta in a slow steady steam, stirring constantly.
\n5 Reduce heat to low and continue to stir for approximately 5 minutes or until bright yellow and grains are soft.
\n6 Add Butter, Parmesan and Parsley. Stir until combined. Spoon onto serving plates and top with sausages and tomatoes.<\/p>\n

NOTE<\/strong><\/p>\n

If using Rice, the ratio is 1 Cup Rice to 2 Cups of Stock.<\/p>\n

Cooking Polenta<\/strong><\/p>\n