Ingredients
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2 cups Massel salt reduced chicken style liquid stock
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1/2 cup polenta
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1/2 cup finely grated parmesan cheese
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2 teaspoons chopped fresh thyme leaves
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2 teaspoons olive oil
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8 (680g) beef garlic and herb sausages
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1 small red onion, finely chopped
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1 garlic clove, crushed
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400g can whole cherry tomatoes in tomato juice
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2 tablespoons white balsamic vinegar
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1 teaspoon caster sugar
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Small fresh basil leaves, to serve
Method
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1Grease 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.
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2Preheat 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.
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3Meanwhile, 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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