It’s been a hectic week with work and prepping for this weekend’s pop-up fun! I’ve barely had time to think about food, so one evening this week I knew I needed something quick. A dinner of mainly store cupboard essentials turned into a winning dish that I will make again and again! When using during the week, add a splash of milk to the polenta to loosen it.
Takes 45 minutes, makes 4 work lunches
A pack of six sausages
1 onion, finely chopped
2 cloves garlic, minced
1 tin chopped tomatoes
50g mature cheddar cheese
A glass of white wine
1 tablespoon oregano
1 tablespoon fennel seeds
1 tablespoon dried chilli flakes
A big handful of parsley, chopped
Salt and pepper
1) Put a saucepan on a medium heat. Add a touch of olive oil and squeeze out the sausage meat from your sausages. Discard the casing. Add the fennel seeds, chilli flakes and oregano. Brown the sausage meat and break up with a wooden spoon so it resembles mince.
2) Once the sausage meat is browned, add the onions and garlic, saute for a couple of minutes, then add the white wine, chopped tomatoes and lemon zest. Bring to the boil, turn down and similar with the lid on for about 15 minutes of so.
3) For the polenta but a saucepan on a medium heat and add the milk. Bring to a gentle simmer, then add the polenta and whisk until combine. Fold in a generous knob of butter and the cheese. Keep the heat low and let the butter and cheese melt. Add salt and a generous grind of pepper.
4) Taste and check the seasoning for the ragu. Fold through lots of chopped parsley.
5) Serve the polenta with a generous scoop of the sausage ragu and a scattering of parsley.