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🍽️ Grilled Polenta Strips with Sausages and Onions

680 kcal · 30 min · 4 servings

Ingredients

• 1 l vegetable broth
• salt
• 250 g cornmeal (instant)
• olive oil (cold pressed)
• nutmeg (freshly grated)
• oil (for the baking sheet)
• bratwurst (to taste, e.g. roast bratwursts, beef bratwursts, pork sausages..)
• 4 large red onions
• 8 tbsp olive oil (cold pressed)
• 3 tsp freshly chopped thyme
• 3 tsp freshly chopped rosemary
• 2 tbsp chopped parsley
• 1 tomato (chopped)
• 2 garlic cloves
• salt
• pepper (from the mill)

Instructions

1. 1. Bring the vegetable broth and a pinch of salt to a boil in a pot.
2. 2. Stir the polenta cornmeal into the boiling broth while stirring constantly.
3. 3. Bring the mixture back to a boil and then let it simmer and thicken over low heat.
4. 4. Remove the pot from the heat.
5. 5. Stir one tablespoon of oil into the polenta.
6. 6. Season the polenta with salt and a pinch of nutmeg.
7. 7. Lightly brush a baking sheet with oil.
8. 8. Spread the polenta mixture evenly on the baking sheet to a thickness of about 1.5 centimeters.
9. 9. Let the polenta cool until it has firmed up.
10. 10. Cut the cooled polenta into rectangular pieces.
11. 11. Grill the polenta strips on the hot charcoal grill until golden brown on both sides.
12. 12. Cut the sausages into bite-sized pieces or thread them onto wooden skewers.
13. 13. Peel the onions and cut them into thick slices.
14. 14. Grill the sausages and onion slices on the hot grill until golden brown on both sides.
15. 15. Peel the garlic and chop it finely.
16. 16. Place all ingredients for the herb sauce into a blender.
17. 17. Blend the sauce in the mixer until smooth.
18. 18. Plate the grilled sausages, polenta strips, and onion slices.
19. 19. Place one tablespoon of herb sauce on each polenta piece.
20. 20. Serve the dish immediately.

Nutrition per serving

• kcal: 680
• Protein: 18 g · Fett/Fat: 42 g · Carbs: 52 g