Diot sausages and Beaufort polenta recipe
Some history
Diots are plain or smoked pork sausages that are often served with cabbage. They are among the most popular products of the Savoie, perfect after a day on the slopes for example.
Ingredients for 4 people
- 140g polenta
- 700ml water
- 200ml liquid cream
- 150g Beaufort
- 4 diot sausages
- 1 onion
- 2 shallots
- Olive oil
- 40g butter
- salt, pepper
Preparation
Finely slice the onion and shallots.
Fry them in a pan with a dash of olive oil and 10g of butter.
Meanwhile, cook the diot sausages in a pot of boiling water for 5min.
Then drain them and add them to the pan with the shallots and onions.
Keep warm.
Warm the water, cream and salt in a saucepan.
Bring to a boil.
Sprinkle in the polenta, stir and leave to cook over medium heat until the mixture thickens, stirring from time to time.
The cooked polenta should have a relatively thick texture. If it is really too pasty, add a little cream and stir.
Grate the Beaufort.
Add the Beaufort and the rest of the butter to the polenta and stir until it melts.
Remove from heat.
Serve the diot sausages with the Beaufort polenta.
Thanks :
Recipe made by Mégane Arderighi, MegAndCook.
Wine suggestion
The chef's trick
For a milder taste, you may cook the polenta in milk or broth instead of water.