STYLE

Sausages teamed with vegetables and herbs are served on top of polenta

06/29/2012 10:55 EDT | Updated 08/29/2012 05:12 EDT
To bring some backyard barbecue flavour and colour to this dish, you can grill the sausages before adding to the sauce.

Sausages With Polenta

30 ml (2 tbsp) olive oil (approx)

6 smoked sausages

3 large mixed sweet peppers, seeded and cut into thin strips

2 large sweet onions, halved and thinly sliced

2 garlic cloves, smashed

500 ml (2 cups) chopped canned tomatoes

1 sprig fresh rosemary

1/2 bunch fresh basil

750 ml (3 cups) water or chicken stock

2 ml (1/2 tsp) salt

175 ml (3/4 cup) quick-cook polenta

50 ml (1/4 cup) freshly grated Parmesan or Grana Padano, plus extra for serving

15 ml (1 tbsp) unsalted butter

In a wide, cast-iron frying pan, heat olive oil over high heat. Add sausages, peppers and onions and saute for 2 minutes.

Add garlic and continue to cook, stirring, for 5 or 6 minutes or until lightly coloured.

Stir in tomatoes and add rosemary. Simmer for 20 to 30 minutes on medium heat until sauce is reduced and sausages are plump. Add basil at the end just before serving.

Meanwhile, in a medium saucepot, bring salted water to a boil. Add polenta and cook over medium heat, stirring, for 1 to 2 minutes, reduce heat to low to keep warm. Add cheese and butter; stir until smooth.

To serve, spoon polenta onto plates; top each serving with a sausage and spoon pepper and tomato sauce over top. Serve immediately with extra cheese, if desired.

Makes 6 servings.

Source: Fletcher’s Picante Passion Smoked Sausages.

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