Turn these budget friendly sausages into gourmet fare with our recipe for roasted chipolatas with creamy polenta.
- Preheat oven to 200°C. Heat a roasting pan over high heat. Add the sausages and onions and cook, turning occasionally, for 5 minutes or until brown all over. Add the tomatoes, garlic and wine and bring to a simmer. Bake in preheated oven for 20 minutes or until onions and tomatoes are tender. Remove from heat.
- Meanwhile, bring the stock to the boil over medium heat. While continually whisking with a balloon whisk, gradually add the cornmeal in a steady stream. Reduce heat to low and cook, stirring with a wooden spoon, for 5 minutes or until mixture boils and thickens. Remove from heat. Add the cream and parmesan and stir until well combined. Taste and season with salt and pepper.
- Spoon the polenta among serving bowls. Top with roasted sausages, tomatoes and onions and drizzle with pan juices. Serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set