Saucisses savoyardes et polenta au reblochon

Prepare a cooking broth for the sausages using 2 parts milk to 1 part water.

Add cloves, 4 spice mix, and garlic powder to the broth.

When the broth starts to simmer, add the sausages and cook for 20 minutes.

Chop the onions and prepare the lardons.

In a pot, heat oil and add the onions and lardons to brown them.

In another pot, heat milk with sindhou (butter) for the polenta.

Once the milk is boiling, gradually add the polenta while stirring continuously to prevent sticking.

When the polenta is almost cooked, add the quarter of reblochon cheese cut into small slices.

Once the polenta is cooked and separates from the sides of the pot, it's ready for plating.

Plate the polenta topped with onions, lardons, and the cooked sausages.

Equipment Needed

Spice Level:

Dietary

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