Save to your scrapbook
Cheesy polenta & sausage meatballs
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
6 No.1 Free Range Pork Sausages
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 tsp fennel seeds, crushed
125ml red wine
2 x 400g cans plum tomatoes
500ml vegetable stock
150g quick cook polenta
230g purple sprouting broccoli
80g Essential Grated Grana Padano DOP
15g unsalted butter
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.
Typical values per serving:
This recipe was first published in January 2022.