eCook Meal
Pork Bangers & Rosemary Relish
with creamy polenta & toasted almonds
A base of creamy polenta is the first level. Then comes a sweet and herby onion, bell pepper & fresh rosemary relish with blistered baby tomatoes. The third level is made from golden pan-fried pork sausages. And the final flavour level is a fresh green salad with toasted almonds. It’s levels of lipsmacking flavour for dinner tonight, Chef!
Serving guide
Choose your portion size.
TOAST
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUSAGES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and cover.
RELISH
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion and the diced peppers until slightly golden, 4-5 minutes. Add the NOMU rub and the chopped Rosemary, and fry until fragrant, 1-2 minutes. Add the quartered tomatoes and a splash of water, and fry until blistered and slightly saucy, 3-4 minutes (shifting occasionally). Remove from the heat, add a sweetener (to taste), and season.
Polenta
Bring a pot with 350ml of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat. Stir through a knob of butter, the grated cheese, the cream cheese, and seasoning. Loosen with a splash of warm water if necessary.
SOME PREP
In a salad bowl, combine the rinsed green leaves, the cheese ribbons, a drizzle of olive oil, and seasoning.
DINNER IS READY
Make a bed of the creamy Polenta. Top with the flavourful relish and the golden sausages. Side with the green leaf salad and scatter over the toasted Almonds. Well done, Chef!
TOAST
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUSAGES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and cover.
RELISH
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion and the diced peppers until slightly golden, 4-5 minutes. Add the NOMU rub and the chopped Rosemary, and fry until fragrant, 1-2 minutes. Add the quartered tomatoes and a splash of water, and fry until blistered and slightly saucy, 3-4 minutes (shifting occasionally). Remove from the heat, add a sweetener (to taste), and season.
Polenta
Bring a pot with 700ml of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat. Stir through a knob of butter, the grated cheese, the cream cheese, and seasoning. Loosen with a splash of warm water if necessary.
SOME PREP
In a salad bowl, combine the rinsed green leaves, the cheese ribbons, a drizzle of olive oil, and seasoning.
DINNER IS READY
Make a bed of the creamy Polenta. Top with the flavourful relish and the golden sausages. Side with the green leaf salad and scatter over the toasted Almonds. Well done, Chef!
TOAST
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUSAGES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and cover.
RELISH
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion and the diced peppers until slightly golden, 5-6 minutes. Add the NOMU rub and the chopped Rosemary, and fry until fragrant, 1-2 minutes. Add the quartered tomatoes and a splash of water, and fry until blistered and slightly saucy, 4-5 minutes (shifting occasionally). Remove from the heat, add a sweetener (to taste), and season.
Polenta
Bring a pot with 1L of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove the pot from the heat. Stir through a knob of butter, the grated cheese, the cream cheese, and seasoning. Loosen with a splash of warm water if necessary.
SOME PREP
In a salad bowl, combine the rinsed green leaves, the cheese ribbons, a drizzle of olive oil, and seasoning.
DINNER IS READY
Make a bed of the creamy Polenta. Top with the flavourful relish and the golden sausages. Side with the green leaf salad and scatter over the toasted Almonds. Well done, Chef!
TOAST
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUSAGES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and cover.
RELISH
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion and the diced peppers until slightly golden, 5-6 minutes. Add the NOMU rub and the chopped Rosemary, and fry until fragrant, 1-2 minutes. Add the quartered tomatoes and a splash of water, and fry until blistered and slightly saucy, 4-5 minutes (shifting occasionally). Remove from the heat, add a sweetener (to taste), and season.
Polenta
Bring a pot with 1.4L of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove the pot from the heat. Stir through a knob of butter, the grated cheese, the cream cheese, and seasoning. Loosen with a splash of warm water if necessary.
SOME PREP
In a salad bowl, combine the rinsed green leaves, the cheese ribbons, a drizzle of olive oil, and seasoning.
DINNER IS READY
Make a bed of the creamy Polenta. Top with the flavourful relish and the golden sausages. Side with the green leaf salad and scatter over the toasted Almonds. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R256.04
for 4 servings · R64.01 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Cream Cheese needs 125 mlMULTIGRAIN WAVES™ Chilli Cream Cheese Nibbles 30 g R17.99 · whole pack (size can't be divided)R17.99
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Italian-style Hard Cheese needs 80 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 31% of packR21.54
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Fresh Rosemary needs 10 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR2.31
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Polenta needs 300 mlPolenta 500 g R51.99 · whole pack (size can't be divided)R51.99
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Pork Sausages needs 720 gSosatie Spiced Pork Sausage 500 g 500 g at R84.99 · 1.44× packR122.39
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- NOMU Spanish Rub
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Pork Bangers & Rosemary Relish?
The preparation time for Pork Bangers & Rosemary Relish with creamy polenta & toasted almonds is between 20 and 40 minutes.
What is the total time required to make Pork Bangers & Rosemary Relish with creamy polenta & toasted almonds?
The total time required to make Pork Bangers & Rosemary Relish with creamy polenta & toasted almonds is between 35 and 55 minutes.
How many servings does Pork Bangers & Rosemary Relish provide?
4 servings
What are the main ingredients in Pork Bangers & Rosemary Relish?
Almonds, Baby Tomato, Bell Pepper, Cream Cheese, Grated Italian-style Hard Cheese, Green Leaves, NOMU Spanish Rub, Onion, Polenta, Pork Sausage, Rosemary
What is the nutritional information of Pork Bangers & Rosemary Relish?
Calories: 1000, Carbs: 95 grams, Fat: grams, Protein: 46.1 grams, Sugar: 18.4 grams, Salt: 1774 grams
How do I prepare Pork Bangers & Rosemary Relish?
SOME PREP: In a salad bowl, combine the rinsed green leaves, the cheese ribbons, a drizzle of olive oil, and seasoning. POLENTA: Bring a pot with 700ml of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat. Stir through a knob of butter, the grated cheese, the cream cheese, and seasoning. Loosen with a splash of warm water if necessary. SAUSAGES: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and cover. RELISH: Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and the diced peppers until slightly golden, 4-5 minutes. Add the NOMU rub and the chopped rosemary, and fry until fragrant, 1-2 minutes. Add the quartered tomatoes and a splash of water, and fry until blistered and slightly saucy, 3-4 minutes (shifting occasionally). Remove from the heat, add a sweetener (to taste), and season. TOAST: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. DINNER IS READY: Make a bed of the creamy polenta. Top with the flavourful relish and the golden sausages. Side with the green leaf salad and scatter over the toasted almonds. Well done, Chef!
What should be prepared from my kitchen to make Pork Bangers & Rosemary Relish?
Almonds, Baby Tomato, Bell Pepper, Cream Cheese, Grated Italian-style Hard Cheese, Green Leaves, NOMU Spanish Rub, Onion, Polenta, Pork Sausage, Rosemary
How many calories does Pork Bangers & Rosemary Relish have?
1000 calories
How much fat content does Pork Bangers & Rosemary Relish have?
grams