Ingredients:
2 tablespoons (30 ml) oil
250g ‘boerewors’ or spicy sausage sliced in portions.
2 cups (500 ml) leeks, finely chopped
4½ cups (1,125 litres) of milk
1½ cups (375 ml) polenta
1 cup (250 ml) cheddar cheese, grated
½ cup (125 ml) Parmesan cheese, grated
1 tablespoon (15 ml) fresh thyme, finely chopped
4 cloves garlic, finely chopped
¼ teaspoon (1.25 ml) salt
4 eggs, lightly beaten
Dried chilies (Optional) or Tabasco Sauce to taste
Method:
Preheat oven to 180 degrees C.
Spray a large oven dish.
Heat the oil in a frying pan, and fry the sausages for 5 minutes.
Add the leeks, thyme and garlic, and cook for another 5 minutes.
Remove from heat and set aside.
Pour the milk into a saucepan and bring to a boil.
Stir in the polenta and salt and simmer for 5-8 minutes, stirring frequently with a wooden spoon.
Remove from heat, and stir in the cheese.
Allow cooling slightly, and then you add the dried chilies or Tabasco Sauce and eggs.
Stir in the ‘boerewors’ mixture, and pour in the baking dish.
Bake in the oven for 20 minutes.
Serve hot with fresh salad
Please let us know if you like this recipe!
