Creamy polenta with roasted Italian sausages
Serves: 4
Prep time: 15 minsTotal time: 
Recipe by Angela Boggiano / Recipe photograph by Craig Robertson
Creamy polenta with roasted Italian sausages
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
844Kcal
Fat
51gr
Saturates
19gr
Carbs
38gr
Sugars
9gr
Fibre
5gr
Protein
43gr
Salt
2.7gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 tbsp olive oil
- 800g Sicilian-inspired pork sausages
- 500g cherry tomatoes
- 3 garlic cloves, thinly sliced
- 1 tsp fennel seeds
- ¼ tsp dried chilli flakes, crushed
- 2 sprigs rosemary, leaves finely chopped
- 300g mini portobello mushrooms
- 1 red onion, cut into 8 wedges
- 300ml white wine
For the polenta
- 750ml hot chicken stock
- 150g dry polenta
- 40g Parmesan cheese, finely grated
- 3 tbsp flat-leaf parsley, finely chopped
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Toss the oil and sausages together in a large roasting tin, then roast for 10 minutes.
- Add the tomatoes, garlic, fennel seeds, chilli flakes, rosemary, mushrooms and red onion to the sausages, pour in the wine; mix. Roast for 40 minutes; turn the sausages over and cook for a further 15 minutes, until they are browned and the tomatoes have created a sauce.
- Meanwhile, to make the polenta, put the hot stock in a saucepan and bring to a simmer. Slowly add the polenta, stirring constantly, and cook for 2 minutes until thickened and smooth. Stir in the Parmesan cheese and season to taste.
- Ladle the polenta into bowls and serve with the sausages, tomatoes and mushrooms, and pour the pan juices over the top. Sprinkle with the flat-leaf parsley and serve.
