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andouille and dijon polenta

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Andouille and Dijon Polenta

I've combined two of my favorite dishes into this Andouille and Dijon Polenta. I've borrowed the andouille sausage from dirty (or Cajun) rice, a go-to comfort food of mine, while also borrowing a dijon lemon cream sauce that I like to use in scallop risotto.

Ingredients

  • 1 Cup polenta
  • 3 Cup chicken stock
  • 3/4 Lb Andouille sauage, ground or casings removed
  • 1 White onion, finely chopped
  • 1/2 Cup spinach, chopped
  • 1/2 Cup heavy whipping cream
  • 1/4 Cup white wine
  • 1 Tablespoon dijon mustard
  • 1 Teaspoon garlic paste
  • 1 Teaspoon lemon zest
  • Kosher salt and pepper to taste
  • 1 Tablespoon of butter, broken into quarters (optional)
  • 1 Teaspoon tarragon, chopped
  • Kosher salt and pepper to taste

Directions

  • In a large saute pan on medium high heat, break up the andouille sausage and cook all the way through - about five minutes.
  • Once the andouille is browned, add the diced onion and cook in the fat from the sausage for about three to five minutes or until the onions are translucent.
  • Add the chicken stock to the pan, and bring to a boil on high heat. Once the stock is boiling, slowly whisk in the polenta.
  • Reduce the heat of the pan and periodically stir the polenta to prevent clumping for about ten minutes or until the stock seems to have been absorbed by the polenta.
  • Meanwhile, make the Dijon sauce by adding the white wine and heavy whipping cream to a smaller sauté pan on low heat. Whisk for about a minute, then add the Dijon, garlic paste, tarragon, and lemon zest. Continue to whisk for another few minutes so that all the ingredients are properly incorporated.
  • Stir the dijon sauce and chopped spinach into the polenta, ensuring that all the ingredients are evenly distributed. Top with a few pats of butter and season with some hefty pinches of salt and pepper. Serve as a side or make it your main course with a simple salad.

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