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