Creamy and hearty, polenta makes a great alternative to mashed potatoes or pasta- serve topped with a tomato-based sauce flavoured with rosemary
Prep:10 mins
Serves 4
1 tbsp olive oil1 onion, chopped1 garlic clove, finely chopped6 pork sausages, skins removed400g can chopped tomato200ml chicken stock1 tbsp tomato purée4 rosemary sprigs, chopped200g instant polenta (available from larger supermarkets and Holland & Barrett)100g smoked cheese, grated
STEP 1Heat the oil in a large casserole dish over a medium-high heat and cook the onion and garlic for a few mins. Stir in the sausages, breaking them up into small pieces as you go, and cook for another 8-9 mins. Stir in the chopped tomatoes, stock, purée and most of the rosemary. Bring to a simmer and cook for another 8-10 mins or until the mixture is thickened. Season to taste.STEP 2Meanwhile, make up the polenta following pack instructions. Remove from the heat and stir in the cheese, with some seasoning. Spoon the polenta onto 4 plates, then top with the ragout and a sprinkling of the remaining rosemary.
