Cornbread toad in the hole

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Put the sausages and onions in a 23cm ovenproof frying pan. Season and add a few fresh thyme sprigs and 1 tbsp olive oil. Bake for 10 minutes.
2. Mix the polenta, caster sugar, bicarbonate of soda, plain flour and baking powder in a mixing bowl. Add the buttermilk and egg and, using a wooden spoon, beat until smooth.
3. Remove the sausages and onions from the pan and melt 
the unsalted butter in it. Add most of the polenta mix, then top with the sausages and onions, browned-side down. Spoon over the rest of the mix and bake for 20-25 minutes. Serve on its own, scattered with fresh thyme, or with a fresh tomato pasta sauce.