Italian sausage pie with cheesy polenta topping

Recipes / Meat

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!

Recipe «Italian sausage pie with cheesy polenta topping» presented in category Recipes / Meat, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author sheff would need: 60ml Cobram Estate extra virgin olive oil classic flavour, 1 large brown onion, finely chopped, 2 baby fennel bulbs, thinly sliced, 2 garlic cloves, crushed, 1kg good-quality gluten-free pork and fennel sausages , 125ml red wine, 410g can Ardmona duo rich and thick tomatoes and paste, 125ml water , 3 fresh thyme sprigs, 1 fresh bay leaf, 120g baby kale, 500ml gluten-free salt-reduced chicken stock, 310ml milk, 170g instant polenta, 85g coarsely grated fresh mozzarella, 40g finely grated parmesan.

Ingredients:

  • 60ml Cobram Estate extra virgin olive oil classic flavour 
  • 1 large brown onion, finely chopped 
  • 2 baby fennel bulbs, thinly sliced 
  • 2 garlic cloves, crushed 
  • 1kg good-quality gluten-free pork and fennel sausages 
  • 125ml red wine 
  • 410g can Ardmona duo rich and thick tomatoes and paste 
  • 125ml water 
  • 3 fresh thyme sprigs 
  • 1 fresh bay leaf 
  • 120g baby kale 
  • 500ml gluten-free salt-reduced chicken stock 
  • 310ml milk 
  • 170g instant polenta 
  • 85g coarsely grated fresh mozzarella 
  • 40g finely grated parmesan 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.