Events and Celebrations

Roasted Sausages with Polenta

cook 20 mins
  • 1 tablespoon olive oil
  • 8 sausages
  • 150 g (5 oz) cherry tomatoes
  • 150 g (5 oz) fresh pepper pesto
  • 50 ml (2 fl oz) water
  • 1.2 litres (2 pints) vegetable stock
  • 300 g (10 oz) instant polenta
  • 100 ml (3 1/2 fl oz) mascarpone
  • salt
  • Toss together the oil and sausages in an ovenproof tin and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 12 minutes. Give the tin good shake, add the tomatoes and cook for 7 minutes more until the sausages are browned and the tomatoes are starting to wilt. Remove from the tin and keep warm.
  • Add the pesto to the tin with the measurement water and stir together until warmed.
  • Meanwhile, heat the stock in a large saucepan with salt to taste. Add the polenta and simmer for 5 minutes, stirring frequently, until thickened like mashed potatoes. Stir through the mascarpone.
  • Spoon the polenta on to serving plates. Top with the sausages and tomatoes and drizzle over the pesto.
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