·
1 tbsp olive
oil
·
250g good thick
sausages, skinned
·
1 garlic
cloves, finely sliced
·
100ml light red
wine
·
Half jar of tomato
passata
·
1 rosemary
sprig, chopped
·
1/4 tsp dried
oregano
·
1 ball buffalo
mozzarella, drained
·
150ml milk
·
200ml vegetable
stock
·
75g instant
polenta
·
1 tbsp butter
·
1 tbsp grated
parmesan, plus extra for serving
·
Sea salt and
pepper
·
1 tbsp sage
leaves
Method
Heat oil in a
frying pan. Pinch sausage meat into bite-sized chunks and drop into the pan.
Add garlic and cook over low heat, turning meat until browned.
Add wine and
bring to the boil. Add tomatoes, tomato paste, rosemary and oregano and simmer
gently for 10 minutes. Tear mozzarella into small pieces.
To make polenta,
bring milk and stock to the boil. Gradually whisk in polenta, swapping to a
wooden spoon when it thickens. Stir over gentle heat for five minutes. Beat in
butter, parmesan, sea salt and pepper and pour onto four warm dinner plates.
Spoon sausage stew on top, and scatter with mozzarella, sage and extra
parmesan.
Let the
mozzarella warm and soften in the heat on the way to the table.
