Roasted chipolatas with creamy polenta

Turn these budget friendly sausages into gourmet fare with our recipe for roasted chipolatas with creamy polenta.

Recipe «Roasted chipolatas with creamy polenta» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 800g beef chipolata sausages, 12 pickling onions, peeled, 300g trussed cherry tomatoes, 8 whole garlic cloves, 1 cup dry white wine , 1 litre Massel chicken style liquid stock, 1 cup polenta, 1/2 cup thin cream , 1/2 cup finely grated parmesan.

Ingredients:

• 800g beef chipolata sausages 
• 12 pickling onions, peeled 
• 300g trussed cherry tomatoes 
• 8 whole garlic cloves 
• 1 cup dry white wine 
• 1 litre Massel chicken style liquid stock 
• 1 cup polenta 
• 1/2 cup thin cream 
• 1/2 cup finely grated parmesan 

Instructions

1. 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.
2. 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.
3. Spoon the polenta among serving bowls. Top with roasted sausages, tomatoes and onions and drizzle with pan juices. Serve immediately.