Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, finely chopped
- 6 pork sausages, skins removed
- 400g can chopped tomato
- 200ml chicken stock
- 1 tbsp tomato purée
- 4 rosemary sprigs, chopped
- 200g instant polenta (available from larger supermarkets and Holland & Barrett)
- 100g smoked cheese, grated
Method
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Heat the oil in a large casserole dish over a medium-high heat and cook the onion and garlic for a few mins. Stir in the sausages, breaking them up into small pieces as you go, and cook for another 8-9 mins. Stir in the chopped tomatoes, stock, purée and most of the rosemary. Bring to a simmer and cook for another 8-10 mins or until the mixture is thickened. Season to taste.
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Meanwhile, make up the polenta following pack instructions. Remove from the heat and stir in the cheese, with some seasoning. Spoon the polenta onto 4 plates, then top with the ragout and a sprinkling of the remaining rosemary.