adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Polenta with sausage casserole
Polenta with sausage casserole
0 Likes
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Ingredients:
  • 1 onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 large celery stick, roughly chopped
  • 2 garlic cloves
  • 40ml (2 tbsp) olive oil
  • 12 baby chipolata sausages
  • 200g Swiss brown mushrooms, quartered
  • 150ml red wine
  • 410g can chopped tomatoes
  • 40.00 gm sun-dried tomato pesto
  • 2.25 gm sugar
  • 20.00 ml chopped fresh oregano, or 1 tsp dried oregano
  • 40.00 ml basil leaves, plus extra to garnish
  • 200g (1 1/3 cups) instant polenta
  • 40g butter
  • 100g grated parmesan cheese
Instructions:
  • Add the onion, carrot, celery, and garlic to a food processor and pulse until finely chopped. Reserve for later use.
  • In a large frying pan over medium heat, heat oil until shimmering. Add sausages and cook for 2-3 minutes until beautifully golden brown. Transfer to a plate and set aside.
  • Cook the vegetables in the pan over medium heat for 5 minutes until softened. Stir in the mushrooms and cook for an additional minute. Add wine, tomatoes, pesto, sugar, and oregano. Season generously with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Uncover, add sausages, and cook for another 15 minutes until the sauce thickens. Finish by stirring in the basil.
  • While waiting, boil 1 litre of water. Lower the heat, pour in the polenta gradually. Stir continuously and cook for 6-7 minutes. Take it off the heat, mix in butter and half of the parmesan, then season generously. Divide the polenta onto plates, add the casserole on top, and sprinkle with basil. Finally, serve with the rest of the parmesan.

Similar Recipes