Soft Polenta with Braised Sausage
Soft Polenta with Braised Sausage
Ingredients
Sausage Mixture
- 2 tbsp extra virgin olive oil
- 450g Pork with Fennel & Italian Spice sausages, coarsely chopped
- 1 brown onion, finely chopped
- 1 carrot, peeled, finely chopped
- 1 celery stick, finely chopped
- 125ml (1/2 cup) white wine
- 400g jar Barilla Napoletana pasta sauce
- 125ml (1/2 cup) water
- 2 dried bay leaves
- 2 tsp chopped fresh rosemary leaves
- Shaved parmesan, to serve
Polenta
- 500ml (2 cups) water
- 500ml (2 cups) milk
- 170g (1 cup) instant polenta
- 40g (1/2 cup) finely grated parmesan
- 25g butter
Instructions
- 1
Heat 1 tablespoon of the oil in a large, deep frying pan. Add sausage. Cook, turning, for 5 minutes until golden. Transfer to a plate. Drain excess oil.
5 min - 2
Heat remaining oil in the pan. Add onion, carrot and celery. Reduce heat to medium. Cook, stirring often, for 5 minutes or until vegetables are soft. Add wine. Cook, scraping pan with a wooden spoon, for 1 minute or until wine evaporates. Add pasta sauce, water, bay leaves and rosemary. Simmer for 5 minutes until reduced slightly. Add sausage. Simmer for 10 minutes until cooked through.
21 min - 3
Meanwhile, to make polenta, place water and milk in a saucepan over high heat and bring to a simmer. Gradually add polenta in a thin, steady stream, stirring constantly with a wooden spoon. Reduce heat to low. Cook, stirring, for 5 minutes or until mixture is thick. Stir in grated parmesan and butter. Season.
5 min - 4
Divide polenta among plates. Top with sausage mixture and shaved parmesan.
