Polenta a la Tavola
Serves 4
  • 1 vine of truss cherry tomatoes, about 8-10 tomatoes
  • 6 pork and fennel sausages * See note at the bottom
  • 1 onion, finely diced
  • 1 clove garlic, finely chopped
  • 2 tbs tomato paste
  • 1 tin chopped tomatoes
  • 1 cup passata
  • ½ tsp raw sugar
  • Salt and pepper
  • Olive oil
  • 1 cup polenta
  • ½ cup chicken stock
  • ½ cup milk
  • 1 cup water
  • ½ cup grated parmesan
  • 2 tbs butter
  1. In a large saucepan, on medium high heat, sauté onions and garlic in a little olive oil. Cook for 4 minutes until soft. Add tomato paste and cook off for a further minute. Next squeeze your sausage filling out of the casing and into the onions. Break up with your spoon and cook through and broken up. Add your tinned tomatoes and passata. Once heated through, have a taste, add your sugar and salt and pepper to taste. Leave to cook on a low simmer for 1 hour, stirring occasionally.
  2. Place truss cherry tomatoes on a baking tray and bake at 180 for about 15 minutes. Set aside and keep warm.
  3. Check your ragu for seasoning. Once ready, leave on low and start your polenta.
  4. Put the stock, water and milk in a saucepan over medium-high heat and bring to a boil. Slowly pour the polenta into the hot liquid, whisking briskly to prevent clumping. Reduce the heat to low and cook, whisking constantly, for about 5 minutes, or until the liquid is absorbed. Add the cheese and butter, stirring gently until incorporated.
  5. Spoon a mound of soft polenta on a large serving dish. Ladle the ragu over the polenta and garnish with shaved parmesan and top with the truss of roasted cherry tomatoes. Enjoy with a glass of red and good company.
  6. * If you do not have a grinder, you can still use my pork and fennel sausages recipe, just throw the ingredients in a food processor and blitz until ‘minced’. Alternatively you could use good quality store bought pork and fennel sausages.
Recipe by Eatin' mess at https://eatinmess.com.au/recipes/by-ingredient/pork/polenta-la-tavola/