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Ingredients

2 teaspoon olive oil
1kg beef and cracked pepper sausages
200g mushrooms, sliced
1 clove garlic, crushed
1 1/2 cups chicken stock
1 1/2 cups milk
1 cup instant polenta
1/4 cup grated parmesan
1 bunch broccolini, trimmed and steamed to serve
Tomato chutney, to serve (optional)

Method

Step 1 Heat the olive oil in a large frying pan and cook the sausages over medium heat for 10 mins until well browned and cooked through. Transfer to a warm plate and cover loosely with foil.
Step 2 Add the mushrooms to the pan and cook over medium heat for about 3 mins until soft. Add the garlic and toss through for 1 min. Return the sausages to the pan, remove from heat and cover with lid or foil to keep warm.
Step 3 Combine the stock and milk in a medium saucepan and bring to the boil. Add the polenta in a steady stream and cook, stirring, for 5 mins until soft and creamy. Stir in the parmesan.
Step 4 Serve sausages and mushrooms with polenta, broccolini and tomato chutney.

Sausages with polenta

How to make Sausages with polenta

Ingredients

Method