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Sausages with polenta

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 2 teaspoon olive oil
  • 1kg beef and cracked pepper sausages
  • 200g mushrooms, sliced
  • 1 clove garlic, crushed
  • 1 1/2 cups chicken stock
  • 1 1/2 cups milk
  • 1 cup instant polenta
  • 1/4 cup grated parmesan
  • 1 bunch broccolini, trimmed and steamed to serve
  • Tomato chutney, to serve (optional)


  • 1
    Heat the olive oil in a large frying pan and cook the sausages over medium heat for 10 mins until well browned and cooked through. Transfer to a warm plate and cover loosely with foil.
  • 2
    Add the mushrooms to the pan and cook over medium heat for about 3 mins until soft. Add the garlic and toss through for 1 min. Return the sausages to the pan, remove from heat and cover with lid or foil to keep warm.
  • 3
    Combine the stock and milk in a medium saucepan and bring to the boil. Add the polenta in a steady stream and cook, stirring, for 5 mins until soft and creamy. Stir in the parmesan.
  • 4
    Serve sausages and mushrooms with polenta, broccolini and tomato chutney.

Source: taste.com.au


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