Grilled Polenta with Spicy Lamb Sausage and Tomato Ajilimojili Sauce

Stacks Image 370409
Grilled Polenta with Spicy Lamb Sausage and Tomato Ajilimojili Sauce

Created for Obsession Wines by Chef James Lehman

FOR POLENTA:
2 tablespoons butter
1 tablespoon minced garlic (about 3-4)
2 ½ cups chicken broth
1 cup ½ and ½
½ cup fine cornmeal
½ cup coarse cornmeal
¼ cup grated asiago cheese

DIRECTIONS:
Spray a 9x9 baking dish with nonstick spray and set aside. In a medium pan over medium heat, melt butter and sauté garlic for about 30 seconds and then add the broth, creamer, and both corn meals. Reduce heat to low and simmer until very thick, about 8 – 10 minutes. Stir in cheese and then transfer to the greased pan and spread evenly. Let cool on the counter for 30 minutes and then place in the refrigerator until fully chilled. Remove from fridge when cooled and cut into desired shapes and sizes.

FOR THE AJILIMOJILI SAUCE:
4 Poblano chilies, diced very small
1 pint cherry tomatoes cut in half
2 cloves garlic
1 Tbsp. white wine vinegar
Juice from 2 limes
2 Tbsp. Olive oil

DIRECTIONS:
Combine all ingredients in a medium bowl and let sit 10 minutes before serving.

To prepare dish, grill sausage on an outdoor grill until fully cooked through. Meanwhile, grill polenta until heated through. To assemble dish, place a piece of grilled polenta on dish, cut sausage in half then place on top of polenta and spoon over sauce.
Stacks Image 370406
Q

What’s Your Obsession?

This is Ours…

Stacks Image p370269_n370290
Stacks Image p370269_n370294
Stacks Image p370269_n370292
Stacks Image p370269_n370296
Stacks Image p370269_n370300
Stacks Image p370269_n370298

Obsession Wines brought to you by Ironstone Vineyards

Obsession Wines brought to you by:
Ironstone Vineyards

© responsive web design by red truck designs, lodi, ca

contact red truck designs