Bougie Pap en Sous
Creamy polenta meets South African lamb rib wors in this cheeky Italian-South African fusion. Topped with Fairview pepper and paprika goat’s cheese and a slow cooked peperonata with a twist of Worcestershire and Mrs Ball’s Peach Chutney. All comfort food, but bougie
Servings: 2
Equipment
- Medium saucepan
- Wooden spoon or heatproof spatula
- Large frying pan or sauté pan
- Knife and chopping board
- Measuring cups
- Serving plates or bowls
- Tongs for the wors
- Whisk Whisking the polenta
Ingredients
For the Goat Cheese Polenta:
- 1 cup polenta
- 2 cups water
- 2 cups milk
- Salt to taste
- 100 g Fairview Chevin Black Pepper & Paprika goat’s cheese crumbled
For the Peperonata Relish:
- 4 red bell peppers sliced
- 1 large onion thinly sliced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 cup tomato passata
- 1 tablespoon smoked paprika
- 2 tablespoon Worcestersauce
- 2 tablespoon Mrs Balls Peach Chutney or adjust to sweet preference
- 1 Knorr Beef Stock Pot
- Freshly ground black pepper to taste
- Fresh basil or parsley leaves for garnish
- For the Wors:
- 500 grams Choppers Block lamb rib wors or your preferred choice
- Olive oil for grilling
Instructions
Prepare the Goat Cheese Polenta:
- In a large pot, bring the water and milk to a boil.
- Gradually whisk in the maize meal to prevent lumps.
- Reduce heat to low and cook, stirring continuously, until the polenta thickens and is cooked through.
- Season with salt to taste.
- Remove from heat and stir in the crumbled Fairview Chevin Black Pepper & Paprika goat’s cheese until melted and well combined.
Grill the Wors:
- Preheat your grill or braai to medium-high heat.
- Lightly oil the grill grates.
- Grill the lamb rib wors until cooked to your liking, turning occasionally to ensure even cooking.
- Once done, remove from heat and let rest for a few minutes before slicing into bite sized pieces.
Make the Peperonata Tomato Smoor
- Heat olive oil in a large skillet over medium heat.
- Add the sliced onion and cook until softened, about 5 minutes.
- Add the minced garlic and sliced bell peppers, cooking until the peppers begin to soften, about 10 minutes.
- Stir in the tomato passata, Worcestershire Sauce, Mrs Balls Chutney, smoked paprika, Knorr Beef Stock Pot and pepper.
- Reduce heat and gently simmer covered for 50 to 60 minutes, stirring occasionally, until the peppers are tender and the sauce has thickened.
- Adjust seasoning as needed and remove from heat.
Assemble the Dish:
- Spoon a generous portion of the goat cheese polenta onto each plate.
- Top with grilled wors
- Spoon the peperonata relish over the top.
- Garnish with fresh basil or parsley leaves for a touch of colour and freshness.