Cheesy Polenta with Sausages and Vegetables

Cut the pork and fennel sausages in half to get even browning. For serving, sprinkle basil leaves and parmesan on top.

Prep:
25mins
Cook:
29mins
Serves:
4

Ingredients

45ml extra virgin olive oil

10 freedom Farms fennel and pork sausages, halved

1 onion, finely chopped

4 cloves garlic, finely chopped

1 carrot, diced 1cm

2 red capsicums, cored, deseeded, sliced 1.5cm

300g zucchini, sliced 1cm

400g can finely chopped tomatoes

1 litre milk

1 bay leaf

150g instant polenta

60g parmesan, freshly grated

5g basil leaves

Method

Heat the oil in a deep frying pan and add the sausages

Brown and then add the onion, garlic, carrot, capsicums and zucchini

Fry gently for 10 minutes or until the onion is soft

Add the Polpa and mix well

Cover and simmer 10 minutes

Uncover, taste and season

Meanwhile, bring the milk and bay leaf to the boil in a heavy based saucepan

As it comes to the boil, discard the bay leaf, gradually stir in the polenta and continue stirring until it comes back to the boil and so there are no lumps

Add 2/3 of the parmesan and mix well

Taste and season well with salt and freshly ground black pepper

Serve the sausages and vegetables on the polenta with the extra parmesan and basil leaves on top