POLENTA WITH SMOKED POMAROLA SAUCE
INGREDIENTS
4 Magret sausages
3 Onions
5 medium plum tomatoes
100 ml tomato purée
1 Carrot
1 Red bell pepper
1 Garlic clove
Spices (paprika, salt, pepper, sugar, ground chili, coriander)
50g Butter (Optional)
Salt and pepper to taste
1 Packet of Polenta
250g Grated cheese
STEP BY STEP
The first step, as always, is to light the Kamado Argentino. Use a small amount of charcoal to achieve a temperature of 150°C (Recommendation: do not cover the holes of the firebox completely).
Once the Kamado reaches the desired temperature, place the 4 Magret sausages, the vegetables, and sprinkle a handful of Humos chips over the fire, then close the chimney completely.
Smoke at low temperature (110°C / 130°C) for one (1) hour with all the ingredients.
When the vegetables are soft, remove them, chop the smoked onion, bell pepper, garlic, and carrot, sauté them in a skillet, and add the spices to taste.
Cut the smoked sausages into cubes and mix them into the skillet with the sautéed vegetables.
Blend the smoked tomatoes, and once the sausage fat has rendered well, pour the blended tomatoes into the skillet and let it reduce for 30 minutes.
Meanwhile, on another burner, prepare the polenta, replacing water with milk. Heat the milk and gradually add the polenta, stirring until fully dissolved. (Recommendation: use one part polenta to four parts milk)
Once the polenta is creamy, add the sauce, grated cheese, and it’s ready to serve!