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Tomato-braised sausages on parmesan polenta

An Italian twist on bangers and mash.
Tomato-braised sausages on parmesan polentaCon Poulos
4
10M
50M
1H

Ingredients

Parmesan polenta

Method

1.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.
2.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).
3.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.

Drink Suggestion: Succulent red barbera. Drink suggestion by Max Allen.

Notes

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