Quick sausages and peppers with polenta
- September 2008
- Serves 2
- Ready in 15 minutes
Swap bangers and mash for this quick Italian-inspired sausage recipe, with chargrilled peppers and creamy polenta, that’s ready in 15 minutes.
- 6 pork and herb sausages
- 150g frozen grilled mixed peppers
- 350g jar tomato and basil pasta sauce
- 100g quick-cook polenta
- 45g freshly grated Parmesan or Grana Padano
- Parmesan or Grana Padano shavings, to sprinkle over
- Heat a wide, non-stick frying pan over a high heat. Add the sausages, cut into chunky pieces, and cook, stirring occasionally, for 10 minutes, until browned.
- Stir in the peppers, the tomato and basil pasta sauce and some seasoning. Simmer for 2-3 minutes, until the peppers are tender and the sausages are cooked.
- Meanwhile, bring 450ml salted water to the boil in a medium saucepan. Tip in the polenta and cook over a low heat, stirring continuously, for 1 minute (or according to the pack instructions), until really thick and smooth.
- Stir in freshly grated Parmesan or Grana Padano and some freshly ground black pepper.
- Spoon onto plates along with the sausage mixture and serve with some Parmesan or Grana Padano shavings, to sprinkle over.
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