Boerewors with polenta and tomato sheba

It is said that no South African can call it a braai if there is no boerewors –  it’s also one of the meals that will make any South African homesick.  Traditionally braaied over the coals to bring out its delicious one-of-a-kind flavour – this is one tasty meal that you have to try.  

SERVES 4

INGREDIENTS

 800g boerewors

1 tub food4four sheba

1 1/2 cup polenta

1 teaspoon salt

4 cups water

50g butter

 

 

METHOD

Bring a medium saucepan with salted water over medium-high heat to a boil.  Slowly pour the polenta into the boiling water, whisking constantly until all the polenta is stirred in and there are no lumps.  Reduce the heat to low and simmer, covered, stirring occasionally for 25 minutes.  Just before serving, stir in the butter. 

Heat a medium saucepan over medium heat and warm the food4four sheba until hot.   

Heat a griddle or BBQ until hot.  Braai the boerewors for 7-10 minutes or until done to your liking. 

Serve your boerewors with the polenta and tomato sheba.     

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