Method
Cheesy polenta
with sausage
ragout
68
cucina
1 tbsp olive oil
1 onion, chopped
1 garlic clove, finely chopped
6 pork sausage, skins removed
400g can chopped tomato
200ml chicken stock
1 tbsp tomato purée
4 rosemary sprigs, chopped
200g instant polenta (available from larger supermarkets and Holland & Barrett)
100g smoked cheese, grated
Meanwhile, make up the polenta following pack instructions. Remove from the heat and stir in the cheese, with some seasoning. Spoon the polenta onto 4 plates, then top with the ragout and a sprinkling of the remaining rosemary.
Stir in the chopped tomatoes, stock, purée and most of the rosemary. Bring to a simmer and cook for another 8-10 mins or until the mixture is thickened. Season to taste.
Heat the oil in a large casserole dish over a medium-high heat and cook the onion and garlic for a few minutes. Stir in the sausages, breaking them up into small pieces as you go, and cook for another 8-9 mins.