Sausages in Tomato Sugo with Creamy Polenta

Adapted from a recipe by Adam Liaw

Serves 3-4

60ml(3 tablespoons) extra virgin olive oil

2 brown onions, finely chopped

4 garlic cloves, finely chopped

8 pork sausages

1 tablespoon tomato paste

700ml tomato passata

Salt to season

Handful of fresh basil leaves

Freshly ground black pepper, to serve

1 1/2 cups chicken stock

1 1/2 cups milk

1/2 cup polenta

1/2 teaspoon salt

50g cold butter, cut into cubes

3/4 cup freshly grated parmesan cheese

Fry pan

Saucepan

Heat a large frying pan over low heat and add the olive oil, onion and garlic. Fry for 8-10 minutes until fragrant and lightly browned. Set aside the onion mix.
Increase the heat to medium, then add the sausages whole and fry until lightly browned.
Add the tomato paste and passata to the pan. Return the onion mix and season well with salt.
Bring to a simmer, cover and reduce the heat to low. Simmer for about 20 minutes until sausages are cooked through.
Simmer for another 10-15 minutes uncovered until the sauce has thickened.
Stir through the basil and finish with a grind of black pepper.

While the sausages are cooking, prepare the polenta by bringing the stock and milk to a simmer.
Whisk in the polenta and salt, then reduce the heat to very low. Keep on a low heat, covered, for about 30 minutes, whisking occasionally until the polenta reaches the consistency you like.
Just before serving whisk through the butter and parmesan. Taste and adjust the seasoning.

Cut the sausages into chunks, serve them and the sauce with a generous portion of creamy polenta.

Start with a generous puddle of polenta

Add sausage chunks

Dress with fresh basil

Italian

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