Ingredients
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2 teaspoon olive oil
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1kg beef and cracked pepper sausages
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200g mushrooms, sliced
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1 clove garlic, crushed
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1 1/2 cups chicken stock
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1 1/2 cups milk
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1 cup instant polenta
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1/4 cup grated parmesan
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1 bunch broccolini, trimmed and steamed to serve
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Tomato chutney, to serve (optional)
Method
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1Heat 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.
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2Add 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.
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3Combine 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.
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4Serve sausages and mushrooms with polenta, broccolini and tomato chutney.
Source: taste.com.au
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