Big Fry Boerewors with Polenta and Chunky Roasted Red Pepper Salsa by Fry's Family Food
Big Fry Boerewors with Polenta and Chunky Roasted Red Pepper Salsa by Fry's Family Food
Rated 5.0 stars by 1 users
Category
Burgers
Cuisine
European
Servings
1
Boerewors with soft polenta topped with chunky red pepper salsa.
Ingredients
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1 x box 320 g Fry’s Family Big Fry Boerewors
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2 Tbsp (30 ml) vegan BBQ sauce (optional)
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1 C (250 ml) polenta, cooked according to the packaging
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Vegan Parmesan-style cheese (optional)
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Olive Oil
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2 large red peppers, cored, deseeded and sliced into quarters
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3 Roma tomatoes, halved
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1 red onion, quartered
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2 garlic cloves, finely chopped
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1 Tbsp (15 ml) brown sugar
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1 tsp (5 ml) ground cumin
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1 tsp (5 ml) ground coriander
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1 tsp (5 ml) chilli flakes (optional)
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1 Tbsp (15 ml) red wine vinegar
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2 Tbsp (30 ml) chopped fresh coriander
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Zest and juice of 1 lime
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Salt
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Pepper
Polenta & Boerewors
Red Pepper Salsa
Directions
- Set the grill on full. Add the red peppers, tomatoes and red onion to a bowl; drizzle with olive oil to coat, then season with salt and pepper. Lay the ingredients onto a foil lined baking tray and grill on full until the peppers skins are well-charred and the tomatoes and onions are starting to char.
Remove the tray from the oven and carefully place the peppers into a plastic bag to steam. After 10 minutes, carefully peel the charred skin off the peppers and discard. Chop the peppers, tomatoes and onion roughly and then place into a mixing bowl. Add the rest of the ingredients and mix well to combine. Season to taste.
Cook the polenta according to the package instructions. Tip: You can opt to use the same quantity of vegetable stock in place of water as indicated to add extra flavour. Once cooked, you can also opt to add in a little vegan butter or mild olive/avocado oil for richness. Season to taste.
Heat a little olive oil in a frying pan or cast iron griddle pan and cook the boerewors for 8 minutes, turning often. During the last 2 minutes of cooking time glaze with your favourite vegan BBQ sauce.
Serve the boerewors with soft polenta topped with chunky red pepper salsa. As an option you can serve with a grating of vegan Parmesan-style cheese.