Sausage ragù on cheesy polenta

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.
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5. Spoon over the sausage ragù and scatter with extra parsley leaves to serve.