Sausage ragù on cheesy polenta
- June 2006
- Serves 4
- Ready in 20 min
Polenta makes a great base for sausages.
- 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
- 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.
- 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.
- 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.
- Spoon over the sausage ragù and scatter with extra parsley leaves to serve.
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