Polenta and chicken sausage kebabs
Polenta and chicken sausage kebabs

Polenta and chicken sausage kebabs

INGREDIENTS
The recommended portion is a couple of kebabs per person.
For each kebab you will need:
3 pieces of thick chicken sausage about 1.5 cm long
3 small rectangles of polenta 1.5 cm long
1 kebab skewer 15 cm long
oil for cooking

PREPARATION
Cook the polenta and when it cools pour it into an oven tray, leave it to cool, turn it out onto a work surface and cut it into small rectangles as described in the ingredients.
Polenta is easy to slice when cold, so it is best to prepare it the day before.
Prepare the same number of polenta and sausage pieces of the same size and place them on the skewer in alternation.
 

COOKING
Pour enough oil into a frying-pan to completely cover its bottom and fry the kebabs for 10 minutes on one side and 10 minutes on the other, on the hob of your Glem cooker.
While the sausage cooks the polenta fries, forming a crisp crust but staying soft on the inside.

Antonella Alberghini

  • 1 h 30 min
  • 20 min
  • easy
  • 2 pcs
  • Burner advised: RAPID TRIPLE RING
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