Ina says, “This is a dressed up version of our national favourite, pap and wors! The sausage is accompanied by an onion and red wine sauce. The polenta is cooked in our Chicken Stock and flavoured with blue cheese.”
Polenta With Blue Cheese
4 cups (1 litre) water
2 T (30 ml) Ina Paarman’s Chicken Stock Powder
¾ cup (180 ml) coarse yellow polenta
2 T (30 ml) butter
75-100 g blue cheese, crumbled
1 T (15 ml) canola oil
500 g good quality game sausage e.g. kudu, impala etc.
2 medium onions, sliced into half rings
½ t (2,5 ml) Ina Paarman’s Meat Spice
3 cloves of garlic, finely sliced
½ cup (125 ml) red wine
½ cup (125 ml) water
1 x 25 g Ina Paarman’s Liquid Beef Stock
To make the polenta, bring the water to the boil and add the Chicken Stock Powder. Add the polenta in a thin stream to the stock while whisking with a wire whisk. Cook slowly with the lid half on for 15-20 minutes stirring occasionally. Stir in the butter and the cheese. Leave to stand with the lid on.
Heat a medium size heavy bottomed non-stick frying pan, add the canola oil and swivel the pan to coat the base. Fry the sausage very slowly until nicely browned on both sides. Remove sausage and keep on one side.
Add the sliced onions seasoned with Meat Spice to the pan. Place a lid on the pan and slowly ‘smoor’ the onions until soft and beginning to brown it will take about 15 minutes. Add the garlic and stir-fry with the onions for a minute.
Add the wine and turn the heat up high. Boil fast, without a lid, until the wine is reduced by half. Add the water and Liquid Beef Stock.
Cook gently for 3 minutes. Taste for seasoning. Place sausage back in the sauce. Cover with a lid, simmer for 5 minutes.
Replace red wine with Beef Stock (no need to reduce) and replace blue cheese with mature cheddar cheese. Replace game sausage with beef sausage.
Michael’s wine recommendation – CLICK HERE
Inspired by her grandmother’s cooking, Ina decided to study as a home economics teacher. She worked in London and traveled extensively, soaking up everything she could about the cuisines of other cultures. This she combined with our uniquely South African style and, after a successful teaching and lecturing career, started Ina’s Kitchen, a cookery school, in a converted garage at her home in Constantia.
She became food editor for Femina magazine, wrote a regular column for Die Burger, hosted many TV cookery programmes and published the first of her cookbooks, Cook with Ina Paarman.
Paarman Foods, the manufacturing arm of the business, was born when Ina’s son, Graham, joined the business. Soon the fledgling business managed to secure a foothold in the major supermarkets and in the catering industry. From what was a rather obscure home based industry, Paarman Foods, nurtured and managed by Ina and her son Graham, is today a significant food business servicing a wide spread of markets, local and overseas, with a diverse product offering.
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