Sausages with Parmesan and Thyme Polenta Chips
Sausages with Parmesan and Thyme Polenta Chips
Ingredients
- 2 cups Chicken stock
- 1/2 cup polenta
- 1/2 cup finely grated parmesan cheese
- 2 tsp chopped fresh thyme leaves
- 2 tsp olive oil
- 8 (680g) beef garlic and herb sausages
- 1 small red onion, finely chopped
- 1 garlic clove, crushed
- 400g can whole cherry tomatoes in tomato juice
- 2 tbsp white balsamic vinegar
- 1 tsp caster sugar
- Small fresh basil leaves, to serve
Instructions
- 1
Grease a 6cm-deep, 19cm (base) square cake pan. Line base and sides with baking paper, extending paper 2cm from edge of pan on all sides. Place stock in a medium saucepan over medium-high heat. Cover. Bring to the boil. Reduce heat to low. Add polenta, stirring constantly. Cook, stirring, for 4 to 5 minutes or until thickened. Remove from heat. Stir in parmesan and thyme. Spread polenta mixture into prepared pan. Cover. Refrigerate for 2 hours or until set.
- 2
Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Remove polenta from pan. Cut in half. Cut each half into 2cm wide chips. Place on tray. Bake for 25 minutes or until golden.
25 min - 3
Meanwhile, heat oil in a frying pan over medium-high heat. Cook sausages, turning, for 8 minutes or until cooked through. Transfer to a plate. Cover. Reduce heat to medium. Add onion and garlic to pan. Cook for 5 minutes or until onion has softened. Add tomatoes, vinegar and sugar. Bring to boil. Reduce heat to low. Simmer for 5 minutes or until thickened. Serve sausages with sauce, chips and basil.
18 min
