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Roasted chipolatas with creamy polenta

  • 0:10 Prep
  • 0:25 Cook
  • 4 Servings

Ingredients

  • 800g beef chipolata sausages
  • 12 pickling onions, peeled
  • 300g trussed cherry tomatoes
  • 8 whole garlic cloves
  • 1 cup (250ml) dry white wine
  • 1 litre (4 cups) Massel chicken style liquid stock
  • 1 cup (170g) polenta (cornmeal)
  • 1/2 cup (125ml) thin cream
  • 1/2 cup (40g) finely grated parmesan

Method

  • 1
    Preheat oven to 200°C. Heat a roasting pan over high heat. Add the sausages and onions and cook, turning occasionally, for 5 minutes or until brown all over. Add the tomatoes, garlic and wine and bring to a simmer. Bake in preheated oven for 20 minutes or until onions and tomatoes are tender. Remove from heat.
  • 2
    Meanwhile, bring the stock to the boil over medium heat. While continually whisking with a balloon whisk, gradually add the cornmeal in a steady stream. Reduce heat to low and cook, stirring with a wooden spoon, for 5 minutes or until mixture boils and thickens. Remove from heat. Add the cream and parmesan and stir until well combined. Taste and season with salt and pepper.
  • 3
    Spoon the polenta among serving bowls. Top with roasted sausages, tomatoes and onions and drizzle with pan juices. Serve immediately.

Source: taste.com.au

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