Panfried Jan Braai Boerewors served with Cheesy Polenta and a Tomato Chilli Relish

These dishes are full of familiar flavours that are made for each other. Juicy boerewors served on a bed of delicious, creamy, cheesy polenta and smothered in a sweet chilli tomato relish. These are mouthwatering homegrown flavours, taken up a notch.

Level

Beginner

Category

  • Beef

Cuisine

  • South African

Cooking Methods

  • Frying

Prep Time

Cooking Time

15 minutes

Ingredients

Panfried Boerewors

    800 g Grabouw boerewors
    2 tbsp olive oil

Tomato Chilli Relish

    1 red onion, finely chopped
    2 tbsp olive oil
    1 tbsp sugar
    2 cloves garlic crushed
    1 chilli, finely chopped
    1 tin chopped tomatoes
    2 tbsp sweet chilli sauce
    2 tbsp red wine vinegar
    Freshly ground salt and black pepper

Cheesy Polenta

    1 cup polenta
    3 cups of water
    2 cups cheddar cheese grated
    2 tbsp butter
    1/2 cup pouring cream
    Freshly ground salt and black pepper

Directions

Panfried Boerewors

    Heat the olive oil in a skillet over high heat.
    Add the boerewors in a coil shape.
    Allow to cook for about 10 mins on each side, until the boerewors has browned and cooked through.
    Remove from the heat and serve immediately with the tomato chilli relish and the cheesy polenta.

Tomato Chilli Relish

    Heat olive oil in a saucepan, add the chopped red onion, garlic and sugar.
    Place the lid on and over moderate heat, allow the onions to caramelise, stirring intermittently.
    Add the rest of the ingredients and leave to cook, at a simmer, for a further 10-15mins, continuing to stir occasionally.
    Season with freshly ground salt, black pepper and remove from the heat.

Cheesy Plenta

    Bring the water to a boil on the stove over a high heat.
    Gradually stir in the polenta until it is well incorporated.
    Turn the heat down and allow it to cook for a further 3-4 mins, stirring continuously.
    When the mixture starts to thicken, remove the pot from the heat and stir in the cream and butter.
    Add the grated cheese, season with freshly ground salt and black pepper and stir again.
    Serve immediately.
Curry Vetkoek