Grilled Polenta Recipe | Obsession Wines | Whats Your OBSESSION

Grilled Polenta with Spicy Lamb Sausage and Tomato Ajilimojili Sauce

Grilled Polenta with Spicy Lamb Sausage and Tomato Ajilimojili Sauce

Created for Obsession Wines by Chef James Lehman

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

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.

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

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.
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Obsession Wines brought to you by Ironstone Vineyards

Obsession Wines brought to you by:
Ironstone Vineyards

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