Make the casserole for this pie in advance, then pop it in the fridge or freezer. Then just reheat it, add the polenta topping and bake!
- Preheat oven to 200C/180C fan forced. Heat 2 tablespoons of the oil in a large frying pan over medium heat. Add the onion and fennel. Cook, stirring, for 6 minutes or until golden and soft. Stir in the garlic for 2 minutes or until aromatic. Transfer the vegies to a bowl.
- Squeeze the sausage meat from the casings into a bowl. Heat the remaining oil in the pan over medium-high heat. Cook the sausage meat, using a wooden spoon to break up meat, for 6 minutes or until browned. Add the wine and simmer for 2 minutes or until reduced slightly. Stir in the onion mixture for 1 minute, then add the tomato, water, thyme and bay leaf. Reduce heat to low and simmer, covered, stirring occasionally, for 10 minutes. Stir through the kale and simmer, uncovered, stirring, for 5 minutes or until wilted. Season with pepper. Transfer the sausage mixture to a 2.5L baking dish.
- For the polenta topping, bring the stock and milk to the boil in a saucepan over high heat. Reduce heat to low. Gradually add the polenta in a thin, steady stream, whisking constantly until combined. Cook, stirring, for 3 minutes or until soft. Stir in half the cheeses. Season.
- Spoon the polenta topping over the sausage mixture. Sprinkle polenta with the remaining cheese and bake for 20 minutes or until cheese is melted and golden.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set