A rich Italian favourite that delivers satisfaction in a hurry.
Ingredients
- 6 pork and herb sausages
- 250g chestnut mushrooms, thickly sliced
- 400g can chopped tomatoes
- Small handful fresh parsley leaves, plus extra to garnish
- 200g quick-cook polenta (we like Merchant Gourmet 1 Minute Cook Polenta)
- 75g mature Cheddar, finely grated
Method
- 1. Cut the sausages into large chunks. Heat a frying pan over a medium-high heat – there’s no need to add any oil. When hot, add the sausages and cook, stirring, for 3-4 minutes, until browned.
- 2. Add the mushrooms and cook for a few minutes, stirring, to wilt down. Add the tomatoes and simmer for 10 minutes, until reduced and thickened slightly. Tear over the parsley leaves and season to taste.
- 3. Meanwhile, bring 1 litre water to the boil in a large saucepan over a high heat. Reduce the heat to low, whisk in the polenta and cook, stirring continuously, for 1 minute, or as directed on the pack, until really thick. Remove from the heat and stir in the Cheddar, until melted. Season to taste and divide between 4 plates.
- 4. Spoon over the sausage ragù and scatter with extra parsley leaves to serve.