Tomatoey chipolatas with polenta

Tomatoey chipolatas with polenta




  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 garlic clove, crushed
  • 12 baby chipolata sausages
  • 400g can chopped tomatoes
  • 1 teaspoon dried oregano
  • 1L chicken stock
  • 1 cup instant polenta
  • 60g freshly grated parmesan cheese


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. I find that the stock and parmesan give enough flavour and I don‰Ûªt add extra salt.

Serve sausage casserole on a puddle of polenta.


  • My husband‰Ûªs verdict on this dish was ‘sensational’. The tomatoey sauce combines beautifully with the creamy polenta. If your kids like mash, they will love polenta.
  • I poured the leftover polenta onto a plate and used it in the Polenta cake with anything goes salad
  • Our local supermarket stocks a 500g packet of gluten-free chipolatas, happily with a high meat content and identifiable carrot. I use these sausages and gluten-free stock to make this dish gluten-free.
  • Recipe created by Melissa Hughes for Kidspot.


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