Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 garlic clove, finely chopped
- 2 pounds pork sausage (6 sausages, skins removed)
- 1 can (400 grams) chopped tomatoes
- 200 ml chicken stock
- 1 tablespoon tomato purée
- 4 rosemary sprigs, chopped
- 200 grams polenta (instant)
- 100 grams smoked cheese (like raclette, grated)
How to Make
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Step 1: 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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Step 2: 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.
We hope you enjoy this recipe!
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