Thursday, July 14, 2011

Sausage, lentil and silverbeet casserole with polenta

Adapted from this recipe, I added silverbeet, used tinned lentils instead of dried, and tinned tomatoes instead of fresh. The polenta is simple: boil 2 cups of water with 2 cups of milk, remove from the heat, add 1 cup of polenta, whisk lots, season to taste (usually 1 tsp of salt is about right), then let it sit for at least 10 minutes.

It was a comforting and very winter-appropriate dish.


p.s. can anyone else see the smiley face in the sausage at the bottom??


  1. I love polenta. This dish looks great!
    And yup- smiley face spotted :)

  2. lllllllove lentils! I may make this with Quorn sausages :-)

  3. Thanks Esther :)

    Bec, I made an utterly delicious daal last night, will post the recipe asap!