This recipe was one of my three submissions for the California Walnuts Holiday Blogger Challenge. I wanted my savory main course to showcase my ideal winter dinner. A well composed dish which featured walnuts, roast polenta and wild boar sausage. I used little egg poaching cups for my polenta mold which added a nice contour to the dish. My very loose take on a walnut pistou created a crunch and base full of flavour. Topped with a Cumbrae‘s “Walnut Fed Wild Boar Sausage,” honestly when I saw the sign staring at me from the glass butcher case I had to have it (Walnut fed wild pigs? Could I be so lucky?) I fried the sausage in a pan with a little bit of olive oil and then covered with a lid. Steam did most of the work and created a beautiful jus which I poured over each dish for an added burst of rich, concentrated gamey flavour.
1 wild boar sausage
1 tsp olive oil
3 cups water
1 cup cornmeal
1 cup chopped California Walnuts
1 cup shredded Gruyere
1/4 cup chopped nicoise olive
6 finely chopped sundried tomatoes
1 T lemon juice
For the Sausage: over medium heat fry sausage in pan with olive oil. Cover with lid and remove from heat once the sausage has browned. Steam will do the rest of the work and create a beautiful jus.
For the Polenta: boil 3 cups of water. Add 1 cup of cornmeal and whip vigorously with a wooden spoon until well incorporated approximately 20 minutes. Pour into olive oil greased mold and let cool until firm. When ready to serve pop out of their moulds and place on baking sheet. Bake for 20 minutes until crisp in a 350 oven.
For the Pistou: toss walnuts, olives, sundried tomatoes, gruyere and lemon juice.
Assembly: Add 1/4 cup of pistou to the plate. Top with roasted polenta and a slice of sausage. Spoon jus and serve.