Name: Sausages ratatouille with quick cheesy polenta
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: Sausages ratatouille; 8 italian-style thick sausages; 1 small red onion, sliced; 1 medium red capsicum, coarsely chopped; 2 medium green zucchini, coarsely chopped; 2 medium ripe tomatoes, coarsely chopped; 2 tablespoon tomato paste; 1/2 cup (125 millilitres) chicken stock; small fresh basil leaves, optional, to serve; Quick cheesy polenta; 1 cup (250 millilitres) milk; 1 cup (250 millilitres) chicken stock; 1 cup (170 grams) instant polenta; 1/2 cup (40 gram) finely grated parmesan cheese; 30 gram butter, chopped; 2 tablespoon finely shredded fresh basil

Sausages ratatouille with quick cheesy polenta

This simple sausage and ratatouille casserole served on a bed of cheesy polenta makes a great winter evening meal.

Ingredients

Sausages ratatouille

8 italian-style thick sausages

1 small red onion, sliced

1 medium red capsicum, coarsely chopped

2 medium green zucchini, coarsely chopped

2 medium ripe tomatoes, coarsely chopped

2 tablespoon tomato paste

1/2 cup (125 millilitres) chicken stock

small fresh basil leaves, optional, to serve

Quick cheesy polenta

1 cup (250 millilitres) milk

1 cup (250 millilitres) chicken stock

1 cup (170 grams) instant polenta

1/2 cup (40 gram) finely grated parmesan cheese

30 gram butter, chopped

2 tablespoon finely shredded fresh basil

Method

1.In a heated, large non-stick frying pan, cook sausages over medium-high heat until cooked through. Remove from pan, cover to keep warm.

2.Reduce heat to medium; add the onion and capsicum to the same pan and cook, stirring, until onion softens. Add zucchini, tomatoes, tomato paste and stock; bring to the boil, simmer, uncovered about 10 minutes or ratatouille has thickened slightly.

3.To make cheesy polenta: Meanwhile, bring milk and stock to the boil in a medium pan; add polenta, cook, stirring, about 5 minutes or until thickened. Stir in cheese, butter and basil.

4.Cut sausages diagonally in 3-4 slices; stir into ratatouille.

5.Serve ratatouille with polenta, sprinkled with basil leaves, if desired.

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Ingredients

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