Polenta, morteau sausage and scallops

Ingredients

  • 1 Morteau sausage
  • 1.5 l of milk
  • 2 Yellow Pelée onions
  • 1 Garlic Pelée
  • 800 g crushed tomatoes
  • 1 bouquet garni
  • 12 scallops without coral
  • 180 g of polenta
  • 100 g grated scamorza
  • 20 cl of liquid cream
  • 1 tablespoon (s) olive oil

Preparation

  1. Cook the stung morteau sausage in the milk for 30 min over low heat.

  2. Cut it into rings and reserve the milk for the cooking of the polenta.

  3. In a large frying pan, brown the minced onions with the garlic clove in a hurry for 5 min. Add the sausage, crushed tomatoes and bouquet garni. Cook for 30 min over low heat; 5 min before the end of cooking, incorporate the scallops. Salt, pepper.

  4. Bring the milk to a boil. Pour the polenta and cook it by mixing with a wooden spoon for 3 to 4 min.

  5. Then add the grated scamorza and the cream.

  6. Divide the polenta into the plates, pour the sausage sauce and scallops and serve.

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