Shashlik skewers with tomato sauce and polentamus

Name: Shashlik skewers with tomato sauce and polentamus
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 ml Milk; 1 TABLESPOON Butter; 7-10 Tbsp Salt; 250 g Corn semolina (polenta); 7-10 Tbsp ground mace; 3 Onions; 700 g Pork shoulder (boneless); 2 TABLESPOONS Sunflower oil; 2 TABLESPOONS Curry Powder; 1 TABLESPOON Flour; 2 TABLESPOONS Tomato paste; 1/2 bunch Parsley; 1/2 Pot of basil; 7-10 Tbsp Shashlik skewers

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 ml Milk
1 TABLESPOON Butter
7-10 Tbsp Salt
250 g Corn semolina (polenta)
7-10 Tbsp ground mace
3 Onions
700 g Pork shoulder (boneless)
2 TABLESPOONS Sunflower oil
2 TABLESPOONS Curry Powder
1 TABLESPOON Flour
2 TABLESPOONS Tomato paste
1/2 bunch Parsley
1/2 Pot of basil
7-10 Tbsp Shashlik skewers

Directions

1
For the polenta, boil milk and 750 ml water. Add butter and about 1 teaspoon of salt. Stir in semolina. Continue stirring over low heat for 5 minutes. Finish cooking for another 15 minutes on a switched off hotplate.
2
Season to taste with mace. In the meantime peel onions and cut them into slices. Wash the meat, dab dry and cut into 32 cubes of the same size. Put meat and onions alternately on shashlik skewers.
3
Season with salt. Heat the oil in a large pan. Brown the skewers on all sides. Take them out and roast curry, flour and tomato paste in the cooking fat while stirring. Add 250 ml water, bring to the boil, add skewers to the sauce and simmer for about 10 minutes.
4
Wash herbs, shake dry and pluck leaves from the stems. Cut parsley into strips. Chop basil, except for a little bit for garnishing, and stir into the polenta. Arrange polenta and skewers on plates.
5
Sprinkle with parsley and garnish with basil.