SPICY SALSICCIA WITH CREAMY POLENTA & OVEN-BAKED TOMATOES

If you want a milder version, feel free to swap in one of our other salsiccia sausages.

ingredients

• 1 packet Nonna Elide Salsiccia Mild Piri Piri
• 7.5 dl water
• 2 vegetable stock cubes
• 1.5 dl polenta grains
• 2 dl grated parmesan
• 50 g butter
• 400 g cherry tomatoes
• 175 g baby spinach
• 3 sprigs rosemary
• 2 tsk honey
• Zest from 1 lemon
• Olive oil
• Salt and black pepper

Method

• Preheat the oven to 200 °C.
• Place the tomatoes in an ovenproof dish and top with lemon zest and rosemary. Drizzle over olive oil and honey, then season with salt and pepper to taste.
• Roast the tomatoes in the middle of the oven for 20–25 minutes.
• Bring 7.5 dl water to the boil. Dissolve the stock cubes and stir in the polenta. Let it simmer, stirring, until the polenta thickens, about 7 minutes. The consistency should resemble semolina porridge.
• Stir the butter and grated parmesan into the polenta.
• Fry the salsiccia in olive oil over medium-high heat for about 10 minutes.
• Fold the spinach into the oven-baked tomatoes and let them go back into the oven for a minute so the spinach has time to warm through and soften slightly, while still keeping a bit of bite.
• Cut the fried salsiccia sausages into smaller pieces and serve together with the polenta and the oven-baked tomatoes.

Nonna vet bäst.