Serves 2
Per Serving: 522kcal | 28g protein | 17g fat, of which 6g saturated fat | 62g carbs, of which 4.5g sugars | 5.5g fibre
Ingredients
- 6 Heck Italia sausages
- 150g Quick-cook polenta
- 700ml Chicken or veg stock
- 40g Parmesan
- 200g Cherry tomatoes
- Handful of Rocket
- Olive oil
- Salt & pepper
- Fresh sliced chilli to garnish
- Sourdough toast to serve
Method
- Heat the oven to 190°C. Toss the tomatoes with olive oil, salt and pepper, then roast for 15 minutes until soft and blistered.
- Meanwhile, grill or pan-fry the sausages until golden and cooked through. Slice into chunks.
- Bring the stock to the boil. Whisk in the polenta gradually and cook for about 5 minutes, stirring, until thick and smooth. Stir in the Parmesan, season well and remove from the heat.
- Spoon the polenta into bowls, top with sausage, tomatoes and rocket, then finish with olive oil and fresh chilli. Serve with sourdough toast.