Smoked Boerewors, Tomato Salsa & Cheesy Polenta 🔥 by Marco & Susan

SMOKED BOEREWORS, TOMATO SALSA & CHEESY POLENTA 🔥

Take your boerewors to the next level with gentle oak smoke, a rich tomato and harissa salsa, and creamy Manchego polenta. A bold, flavour-packed dish made for slow cooking and good food.

Start with a pack of boerewors from @boerie.co. Set the @weberuk kettle to 100°C, add some oak sawdust for smoke, and let the boerewors smoke gently for around 2 hours. Remove the boerewors and plunge in iced water to chill.

For the salsa, finely chop ½ an onion, garlic and fresh tomatoes. Cook gently over low heat until the tomatoes break down and reduce. Add a splash of Worcestershire sauce, harissa paste and meat stock, then continue cooking until thick and rich.

For the cheesy polenta, bring some stock to a simmer in a saucepan. Gradually add the polenta, stirring until smooth and thick. Finish with butter and grated Manchego.

Get the fire up and sear the boerewors in each side for a couple of minutes.

Slice up that smoky boerewors, spoon over the rich tomato salsa and serve with a generous helping of creamy, cheesy polenta.

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