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Roasted chipolatas with creamy polenta
Roasted chipolatas with creamy polenta
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Elevate budget sausages with our gourmet roasted chipolatas and creamy polenta recipe.
Ingredients:
  • 800g beef chipolata sausages
  • 12 pickling onions, peeled
  • 300g trussed cherry tomatoes
  • 8 whole garlic cloves
  • 250ml white wine
  • 1 litre (4 cups) chicken style liquid stock
  • 170g polenta
  • 125ml cream
  • 40g parmesan
Instructions:
  • Preheat your oven to 200°C. In a hot roasting pan, cook the sausages and onions until browned all over, about 5 minutes. Add the tomatoes, garlic, and wine, then simmer. Transfer to the oven and bake for 20 minutes until onions and tomatoes are tender. Enjoy your delicious meal!
  • While the stock comes to a boil over medium heat, gradually whisk in the cornmeal. Cook on low heat, stirring with a wooden spoon, for 5 minutes until thickened. Remove from heat, then stir in the cream and parmesan until combined. Season with salt and pepper to taste.
  • Divide the polenta into serving bowls. Arrange the roasted sausages, tomatoes, and onions on top and generously drizzle with pan juices. Serve without delay.

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