Polenta recipe

Chris Klein
Polenta recipe

Nutrition and additional info

Nutrition: per serving


Possibly the most broadly-used oil in cooking, olive oil is pressed from fresh olives. It’s…

Onions are endlessly versatile and an essential ingredient in many recipes. Native to Asia…

Rosemary’s extreme, fragrant aroma has historically been paired with lamb, chicken and game…

An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 100g smoked cheese, grated
  • Heat the oil in a massive casserole dish in excess of a medium-large heat and cook the onion and garlic for a handful of mins. Stir in the sausages, breaking them up into tiny pieces as you go, and cook for another 8-9 mins. Stir in the chopped tomatoes, stock, pure and most of the rosemary. Bring to a simmer and cook for an additional eight-ten mins or till the mixture is thickened. Season to taste.

    Meanwhile, make up the polenta following pack guidelines. Take away from the heat and stir in the cheese, with some seasoning. Spoon the polenta onto four plates, then best with the ragout and a sprinkling of the remaining rosemary.

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