Polenta with balsamic sausages & mushrooms

Name: Polenta with balsamic sausages & mushrooms
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 large red onion, sliced; ½ tsp fennel seeds; 400 g pack No.1 Free Range 6 Pork Sausages; 450 g chestnut mushrooms, sliced; 2 tbsp Mazzetti Balsamic Vinegar of Modena Black Label; ½ tsp salt; 200 ml whole milk; 200 g Polenta Valsugana; 30 g unsalted butter; 20 g grated pecorino (or Parmigiano Reggiano)

Soft polenta makes a wonderful alternative to mash or pasta.

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Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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1 tbsp olive oil
1 large red onion, sliced
½ tsp fennel seeds
400g pack No.1 Free Range 6 Pork Sausages
450g chestnut mushrooms, sliced
2 tbsp Mazzetti Balsamic Vinegar of Modena Black Label
½ tsp salt
200ml whole milk
200g Polenta Valsugana
30g unsalted butter
20g grated pecorino (or Parmigiano Reggiano)

Heat the oil in your largest frying pan over a medium-high heat. Add the onion and fennel seeds with a pinch of salt. Break up the sausages (including the skins) and add to the pan. Stir, breaking up the sausages a little more, and fry for 1-2 minutes.
Turn the heat up to high and add the mushrooms to the pan. Season and fry for about 15 minutes, stirring regularly until the liquid has cooked off and everything is golden and caramelised, making sure the sausages have no pink meat and the juices run clear. Stir through the balsamic, then take off the heat.
In a large saucepan, bring 800ml water to the boil. Add the salt and milk, then whisk in the polenta. Lower the heat to medium; cook for 5 minutes, whisking regularly, until soft and smooth.
Take off the heat and stir in the butter and cheese. Add a splash of water to loosen the polenta, if needed. Divide the polenta and sausage mixture between plates, adding a handful of rocket, extra grated cheese and a splash of balsamic vinegar, if liked.