Sausages in tomato with polenta
Italian sausages stewed in a tomato sauced served with creamy polenta
Ingredients
Sausages in tomato
- 6 Sausages We use pork and fennel but you can substitute these for other flavours
- 800 g Canned diced tomatoes Passata, whole or crushed tomatoes are also fine
- 1 tbsp Extra virgin olive oil (EVOO)
- 1 Garlic clove
- Salt for seasoning
Polenta
- 1 cup Polenta
- 4 cups Water
- 1/2 cup Parmesan cheese
- 3 tbsp Butter
- 1 pinch Salt for water
Instructions
Sausages in tomato
- Heat the EVOO over medium heat in a saucepan.
- Add the sausages and cook until brown. Break up the sausages once browned.
- Add the garlic and cook until fragrant.
- Add the tomatoes and cook until most of the liquid has evaporated and the sauce has thickened. You can add more water if it becomes too dry.
- Season with salt as needed.
Polenta
- While your sauce is cooking, add water to a new pot with a tablespoon of salt and bring to a boil.
- Pour in your polenta and stir slowly with a whisk.
- Depending on your polenta, it can take anywhere from 10 to 45 minutes to cook. Check the packet for cooking time. Continue to stir every so often so your polenta doesn't clump. Add more water if it gets too dry.
- Once it has cooked through and is your desired thickness, add butter and parmesan cheese.
To serve
- Add a spoonful or two of polenta to a bowl and add the sausages and tomatoes on top. Sprinkle more parmesan cheese on top.