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Sausages with parmesan and thyme polenta chips

  • 2:10 Prep
  • 0:50 Cook
  • 4 Servings


  • 2 cups Massel salt reduced chicken style liquid stock
  • 1/2 cup polenta
  • 1/2 cup finely grated parmesan cheese
  • 2 teaspoons chopped fresh thyme leaves
  • 2 teaspoons olive oil
  • 8 (680g) beef garlic and herb sausages
  • 1 small red onion, finely chopped
  • 1 garlic clove, crushed
  • 400g can whole cherry tomatoes in tomato juice
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon caster sugar
  • Small fresh basil leaves, to serve


  • 1
    Grease a 6cm-deep, 19cm (base) square cake pan. Line base and sides with baking paper, extending paper 2cm from edge of pan on all sides. Place stock in a medium saucepan over medium-high heat. Cover. Bring to the boil. Reduce heat to low. Add polenta, stirring constantly. Cook, stirring, for 4 to 5 minutes or until thickened. Remove from heat. Stir in parmesan and thyme. Spread polenta mixture into prepared pan. Cover. Refrigerate for 2 hours or until set.
  • 2
    Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Remove polenta from pan. Cut in half. Cut each half into 2cm wide chips. Place on tray. Bake for 25 minutes or until golden.
  • 3
    Meanwhile, heat oil in a frying pan over medium-high heat. Cook sausages, turning, for 8 minutes or until cooked through. Transfer to a plate. Cover. Reduce heat to medium. Add onion and garlic to pan. Cook for 5 minutes or until onion has softened. Add tomatoes, vinegar and sugar. Bring to boil. Reduce heat to low. Simmer for 5 minutes or until thickened. Serve sausages with sauce, chips and basil.

Source: taste.com.au


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