Sausages ratatouille with quick cheesy polenta
Serving size: Serves 4
Cuisine type: French,
TraditionalCooking time: Less than 60 minutes
Course: MainFavourite flavours: Beef
Sausages ratatouille with quick cheesy polenta
INGREDIENTS
8 (685g) Italian-style thick sausages
1 small (80g) red onion, sliced
1 medium (200g) red capsicum,
chopped coarsely
2 medium (240g) green zucchini,
chopped coarsely
2 medium (380g) ripe tomatoes,
chopped coarsely
2 tablespoons tomato paste
½ cup (125ml) chicken stock
small fresh basil leaves, optional, to serve
quick cheesy polenta
1 cup (250ml) milk
1 cup (250ml) chicken stock
1 cup (170g) instant polenta
½ cup (40g) finely grated parmesan cheese
30g butter, chopped
2 tablespoons finely shredded fresh basil
METHOD
Cook sausages in a heated, large non-stick frying pan over medium-high heat until cooked through. Remove from pan, cover to keep warm.
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 for about 10 minutes or ratatouille has thickened slightly.
Quick 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.
Cut sausages diagonally in 3-4 slices; stir into ratatouille.
Serve Sausage Ratatouille with polenta, sprinkled with basil leaves, if desired.
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