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Ingredients

Method

  • STEP 1

    Heat the oil in a large casserole dish over a medium-high heat and cook the onion and garlic for a few mins. Stir in the sausages, breaking them up into small pieces as you go, and cook for another 8-9 mins. Stir in the chopped tomatoes, stock, purée and most of the rosemary. Bring to a simmer and cook for another 8-10 mins or until the mixture is thickened. Season to taste.

  • STEP 2

    Meanwhile, make up the polenta following pack instructions. Remove from the heat and stir in the cheese, with some seasoning. Spoon the polenta onto 4 plates, then top with the ragout and a sprinkling of the remaining rosemary.

RECIPE TIPS
USE UP LEFTOVER POLENTA

If you have leftover polenta, chilli it then cut into small pieces, fry in a little oil and serve instead of potatoes.

Recipe from Good Food magazine, October 2013

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A star rating of 4.4 out of 5.19 ratings
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