Hot link sausages & jalapeño salsa with cheesy grits

Prepare the salsa. In a bowl, combine the jalapeño, salad onions, coriander leaves and stems, lime zest and juice and a pinch of salt. Add the oil, mix and set aside.

Cut each sausage into 4 pieces. Heat a large frying pan over a medium heat, add ½ tsp oil and cook the sausages until evenly caramelised, cooked through, piping hot and the juices run clear, 7-10 minutes. Set aside.

Add the eggs to the pan and fry in the residual oil from the sausages to flavour them. Add a little more oil if needed. Season with a pinch of salt and cook until the whites are set. Turn the frying pan off, then put the sausages back to keep warm.

In a medium saucepan, mix the milk with 500ml water and bring to a boil. Season with the salt and bring to a simmer. It should taste overtly salty. Slowly whisk in the polenta, whisking constantly to avoid lumps. It will thicken quickly and come away from the sides in 3-5 minutes.

Off the heat, stir in the butter, cheese and garlic, using a spatula to vigorously bring it together. Add more milk for a looser consistency if needed, up to 200ml depending on how you like it. Pour the polenta into 4 pasta bowls, top with the sausages, eggs and a heaped serving of salsa in the centre, finish with lashings of green Tabasco sauce and serve.