Serves 1
olive oil 1 tbsp
herbed sausages 2
smoked bacon rasher 1, chopped
onion 1/2, sliced
garlic clove 1/2, crushed
red wine 200ml
rosemary a few sprigs, leaves stripped
tomatoes 50g, chopped
chicken stock 300ml
salt and pepper to season
polenta 50g (try Valsugana available at gourmet stores)
butter 15g
parmesan 15g, grated (try Zanetti available at gourmet stores)
Heat the olive oil in a pan and brown the sausages all over. Remove from the pan. Add the bacon, cook until crisp, then scoop out.
Add the onions and cook until soft and golden. Add the garlic and cook for a minute then add the red wine and cook until reduced by half.
Put back the sausages and bacon then add the rosemary, tomatoes and one fourth of the chicken stock. Simmer for 15 minutes until reduced slightly and the sausages are cooked. Season well.
Make up the polenta following pack instructions but using the rest of the stock. Beat in the butter and cheese. Serve the polenta topped with the sausages and sauce.