Grilled Pork Sausages with Garlic Polenta Cake and Roasted Plums

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Grilled Pork Sausages with Garlic Polenta Cake and Roasted Plums

Yield: 4 People


4 Links of Kale and Garlic Sausages


1/4 cup White Onion - Brunoise
2 Garlic Cloves - Minced
1/4 cup White Wine
2 cups of Vegetable or Chicken Stock
3/4 cup Corn Meal
3 tbls Butter - Unsalted
1/4 cup Grated Parmesan

4 Plums - Pitted
1/4 cup Sugar


Preheat oven to 350f and grill to medium high heat.


Start by adding vegetable stock to a medium size pot. Bring to a boil and then drop to a simmer. In a separate medium size pot add a touch of vegetable oil and heat over medium on a stove top. Add the garlic and onions when oil is hot and sauté for 5 minutes or until the onions are translucent. Deglaze with white wine and reduce until the wine has almost evaporated. Add the vegetable stock to the new pot and leave on medium heat. Gradually add the corn meal bit by bit and mix using a whisk. Make sure to add the corn meal slowly so that it can fully absorb the liquid. Season with salt, butter and stir - the end result should look creamy but not to thick. Using a sheet tray, empty the polenta out and spread evenly using a spatula. Set a side in fridge and allow mixture to set. When the polenta is set cut into rectangles, heat a small pan with vegetable and sear each side till golden brown. Serve.


On a sheet tray lined with parchment paper add the plums. Place the tray in the oven and bake for 10-12 minutes. Remove and season with a pinch of salt. Plate when ready.


Lightly oil the sausages and place on grill. Grill each side of the sausage for about 2-3 minutes. Using a knife quickly make 6-8 scores half way through and along the sausages on a diagonal. Place back on the grill with the opening slices facing the heat. Cook for 2 minutes. Place the sausages on a sheet tray and slide into the oven. Cook the sausages until the internal temperature reads 150f on a meat thermometer. Remove and let rest for 5 minutes then plate right away.