TIP
This freezes really well, but keep in mind polenta needs to be served straight away as it will set firm if left to stand.
ITALIAN PORK SAUSAGE RAGOUT
SERVES 4-6 PREP 25 MINS COOK 40 MINS
• 1 tbsp olive oil
• 1 onion, chopped
• 500g italicm-style pork sausages, skins removed
• 1 tbsp tomato paste
• 1 tbsp rosemary leaves • 2 garlic cloves, crushed
• 1 cup red wine
• 400g can diced tomatoes
• ½ cup water
• 2 tsp sugar
• basil leaves, shaved parmesan, to serve
CHEESY POLENTA
• 4 cups vegetable stock
• 1 cup instant polenta
• 1 cup grated parmesan
• ½ cup thickened cream
In a large heavy-based saucepan, heat oil on high. Saute onion 2-3 mins. Add sausage mince.
