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Sausage ragù on cheesy polenta

Name: Sausage ragù on cheesy polenta
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 6 pork and herb sausages; 250g chestnut mushrooms, thickly sliced; 400g can chopped tomatoes; Small handful fresh parsley leaves, plus extra to garnish; 200g quick-cook polenta (we like Merchant Gourmet 1 Minute Cook Polenta); 75g mature Cheddar, finely grated

Published: 31 May 06
Updated: 18 Mar 24

Polenta makes a great base for sausages.

Easy
June 2006

Test kitchen approved

Serves 4
Ready in 20 min

Polenta makes a great base for sausages.

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Ingredients

6 pork and herb sausages
250g chestnut mushrooms, thickly sliced
400g can chopped tomatoes
Small handful fresh parsley leaves, plus extra to garnish
200g quick-cook polenta (we like Merchant Gourmet 1 Minute Cook Polenta)
75g mature Cheddar, finely grated

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Method

Cut the sausages into large chunks. Heat a frying pan over a medium-high heat – there’s no need to add any oil. When hot, add the sausages and cook, stirring, for 3-4 minutes, until browned.
Add the mushrooms and cook for a few minutes, stirring, to wilt down. Add the tomatoes and simmer for 10 minutes, until reduced and thickened slightly. Tear over the parsley leaves and season to taste.
Meanwhile, bring 1 litre water to the boil in a large saucepan over a high heat. Reduce the heat to low, whisk in the polenta and cook, stirring continuously, for 1 minute, or as directed on the pack, until really thick. Remove from the heat and stir in the Cheddar, until melted. Season to taste and divide between 4 plates.