Diot sausages and Beaufort polenta
Diots are plain or smoked pork sausages that are often served with cabbage. They are among the most popular products of the Savoie, perfect after a day on the slopes for example.
Ingredients for 4 people
- 140 g polenta
- 700 ml water
- 200 ml liquid cream
- 150 g Beaufort
- 4 diot sausages
- 1 onion
- 2 shallots
- Olive oil
- 40 g butter
- Salt and pepper
Finely slice the onion and shallots. Sauté them in a frying pan with a dash of olive oil and 10g of butter.
Meanwhile, poach the diot sausages in a pot of boiling water for 5 mns.
Then drain them and add them to the pan with the shallots and onions. Keep warm. Warm the water, cream and salt in a saucepan. Bring to a boil. Sprinkle in the polenta, stir and leave to cook over medium heat until the mixture thickens, stirring from time to time. The cooked polenta should have a relatively thick texture. If it is really too pasty, add a little cream and stir.
Grate the Beaufort. Add the Beaufort and the rest of the butter to the polenta and stir until it melts. Remove from heat. Serve the diot sausages with the Beaufort polenta.
The chef's trick
For a milder taste, you may cook the polenta in milk or broth instead of water.