Ingredients
1 tbsp olive oil
1 onion
diced
1 clove garlic
crushed
12 baby chipolata sausages
400g chopped tomatoes
canned
1 tsp dried oregano
1L chicken stock
1 cup instant polenta
60g parmesan cheese
freshly grated
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 large frying pan
- 1 plate
- 1 saucepan
- 1 whisk
- 1 wooden spoon
Instructions
- Heat oil in a large frying pan over medium heat. Cook sausages until golden brown, about 2-3 minutes. Transfer to a plate and set aside.
- Add onion and garlic to the pan and cook over medium heat for about 5 minutes until softened. Add tomatoes and oregano, bring to the boil, then reduce heat to low, cover and cook for 10 minutes. Add sausages and cook for a further 10 minutes or until sauce is thick.
- While the sauce is simmering, bring the stock to the boil in a saucepan. Slowly add polenta, whisking until all added.
- Bring to the boil, reduce heat to low and stir constantly with a wooden spoon for a further 8-10 minutes or until the polenta is cooked (the texture of mashed potato).
- Remove from heat and stir in parmesan.
- Serve sausage casserole on a puddle of polenta.
Notes
Tip
The stock and parmesan give enough flavour and I don’t add extra salt.
Tip
I poured the leftover polenta onto a plate and used it in the Polenta cake with anything goes salad
Tip
Recipe created by Melissa Hughes for Kidspot.
Variation
To make this dish gluten-free, use gluten-free chipolatas and gluten-free stock.
