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.
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.
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 Mutti Polpa
1 litre milk
1 bay leaf
150g Divella instant polenta
60g parmesan, freshly grated
5g basil leaves