INGREDIENTS: - olive oil cooking spray - 4 lean beef sausages - 1 red onion, cut into thin wedges - 1 teaspoon ground cumin - 1 teaspoon ground turmeric - 2 zucchini, trimmed, halved lengthways, cut into 1cm-thick slices - 400g can brown lentils, drained, rinsed - 250g grape tomatoes, halved - 1 cup instant polenta - 1/3 cup 99% fat-free natural yoghurt INSTRUCTIONS: Heat a large, non-stick frying pan over medium heat. Lightly spray sausages with oil. Cook sausages, turning often, for 10 - 12 minutes or until cooked through. Transfer to a board. Cut sausages diagonally into 1cm-thick slices. Cover and set aside. Spray pan with oil and return to medium heat. Add onion. Cook, stirring often, for 3 - 4 minutes or until tender. Add cumin and turmeric. Cook for 1 minute or until aromatic. Add zucchini and 3/4 cup cold water. Cook, stirring occasionally, for 4 - 5 minutes or until zucchini is just tender. Add lentils and tomatoes. Cook for 2 - 3 minutes or until tomatoes just start to collapse. Return sausages to pan. Cook, stirring occasionally, for 1 - 2 minutes or until heated through. Season with salt and pepper. Meanwhile, bring 3 1/2 cups cold water to the boil in a large, heavy-based saucepan over high heat. Add polenta in a thin, steady stream, whisking constantly until combined. Reduce heat to medium-low. Cook, stirring occasionally, for 5 - 6 minutes or until grains are soft. Remove from heat and season with salt and pepper. Spoon polenta onto plates. Top with sausage mixture and yoghurt. Serve. (Source: Australia's Super Food Ideas June 2007)
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