SPICY SALSICCIA WITH CREAMY POLENTA & OVEN-ROASTED TOMATOES

ingredients

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

Here's how

• Turn the oven on to 200 °C.
• Place the tomatoes in an ovenproof dish and top with the 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 of water to the boil. Dissolve the stock cubes and stir in the polenta. Let it simmer, stirring, until the polenta has thickened, about 7 minutes. The consistency should resemble a thick 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-roasted tomatoes and let them go back into the oven for a minute or so, so the spinach warms through and softens while still keeping a little bite.
• Cut the fried salsiccia sausages into smaller pieces and serve together with the polenta and the oven-roasted tomatoes.

Nonna vet bäst.

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