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Tomato-braised sausages on parmesan polenta


You'll need

2 tbsp extra-virgin olive oil 1 kg chipolata sausages 2 Spanish onions, cut into wedges 125 ml (½ cup) red wine 60 ml (¼ cup) balsamic vinegar 2 400gm cans diced tomatoes 2 tbsp brown sugar 6 sprigs of thyme 2 tbsp oregano leaves   Parmesan polenta 800 ml milk 300 gm yellow polenta 250 ml (1 cup) pouring cream 160 gm (2 cups) finely grated parmesan 60 gm unsalted butter, at room temperature

Method

  • 01
  • For polenta, bring milk and 800ml water to the boil in a large saucepan, season to taste with sea salt and ground black pepper. Add polenta in a thin stream, whisking continuously, reduce heat to low and cook, stirring with a wooden spoon, until polenta is smooth and creamy (30-35 minutes), then stir in cream, parmesan and butter. Cover with baking paper to prevent a skin forming and keep warm.
  • 02
  • Meanwhile, heat oil in a deep frying pan, add sausages and cook over high heat until brown (2-3 minutes), set aside. Reduce heat to low-medium, add onion and cook, stirring occasionally until caramelised (8-12 minutes), add wine and vinegar and cook until reduced by half (4-5 minutes). Add tomato and sugar, stir to combine and bring to a simmer, add sausages and herbs and cook until sauce is thick (25-30 minutes).
  • 03
  • To serve, pour polenta over a large wooden board or platter. Make a well in the centre, spoon sausage mixture into the well and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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Succulent red barbera.

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