Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 800g Sicilian-inspired pork sausages
  • 500g cherry tomatoes
  • 3 garlic cloves, thinly sliced
  • 1 tsp fennel seeds
  • ¼ tsp dried chilli flakes, crushed
  • 2 sprigs rosemary, leaves finely chopped
  • 300g mini portobello mushrooms
  • 1 red onion, cut into 8 wedges
  • 300ml white wine
  • 750ml hot chicken stock
  • 150g dry polenta
  • 40g Parmesan cheese, finely grated
  • 3 tbsp flat-leaf parsley, finely chopped

Instruction

  • Preheat the oven to 200°C, fan 180°C, gas 6. Toss the oil and sausages together in a large roasting tin, then roast for 10 minutes.
  • Add the tomatoes, garlic, fennel seeds, chilli flakes, rosemary, mushrooms and red onion to the sausages, pour in the wine; mix. Roast for 40 minutes; turn the sausages over and cook for a further 15 minutes, until they are browned and the tomatoes have created a sauce.
  • Meanwhile, to make the polenta, put the hot stock in a saucepan and bring to a simmer. Slowly add the polenta, stirring constantly, and cook for 2 minutes until thickened and smooth. Stir in the Parmesan cheese and season to taste.
  • Ladle the polenta into bowls and serve with the sausages, tomatoes and mushrooms, and pour the pan juices over the top. Sprinkle with the flat-leaf parsley and serve.