Cheesy polenta & sausage meatballs

1 Divide the sausages with scissors, then squeeze the meat from the skins and roll in your hands to make meatballs (3 per sausage). Heat the oil in a large, heavy-based pan or casserole dish and brown the meatballs on all sides (about 6 minutes).

2 Add the onion and a pinch of salt; cook for 5 minutes over a medium heat until soft and translucent. Tip in the garlic and fennel seeds, stir-frying for a further minute. Pour in the wine and bubble until reduced by half, scraping up any brown bits from the bottom. Add the tomatoes, breaking them up with a wooden spoon, and simmer gently for 20-25 minutes.

3 Meanwhile, put the stock and milk in a large saucepan and bring to a simmer. Pour the polenta into the liquid in a steady stream. Lower the heat to medium and whisk constantly for 5 minutes, then reduce the heat to low and cook for 20-25 minutes, stirring regularly. Just before the polenta is ready and the meatballs are fully cooked with no pink meat remaining, cook the broccoli for 2-3 minutes in a pan of boiling water. Remove the polenta from the heat, season, then stir in most of the cheese and butter. Divide between plates and spoon over the meatballs and sauce along with the broccoli, sprinkling the remaining cheese on top.