Snags and Wet Polenta

Soft, cheesy polenta under sticky golden sausages and a rich eggplant and tomato sauce - a proper bowl of comfort.

Serves: 4

Prep time: 15 minutes

Cook time: 40 minutes

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INGREDIENTS

1.5L chicken stock

2 1/2 cups fine polenta

1 cup grated Parmesan

50g butter

8 chicken, rocket and feta sausages

1 eggplant, cubed

olive oil, for cooking

salt, for seasoning

1 onion, finely chopped

4 garlic cloves

1/4 cup fresh oregano leaves

1 can crushed tomatoes

150g rocket

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METHOD

Bring the chicken stock to the boil in a large saucepan.

Gradually whisk in the fine polenta, stirring continuously over reduced heat for about 30 minutes, until it forms a thick, smooth porridge.

Add the grated Parmesan (and any leftover rind you have) and the butter, stirring until combined. Set aside.

In a separate pan, slowly cook the sausages over medium-low heat until golden and sticky on the outside.

In another pan, sauté the cubed eggplant with olive oil and salt until golden on all edges. Set aside.

In the same pan, sauté the onion, garlic and oregano until golden and softened.

Add the crushed tomatoes, stirring through, and let it simmer.

Stir in the cooked eggplant and the rocket until wilted.

To serve, dollop the soft polenta into the centre of the plates, top with the eggplant and tomato sauce, and place the sausages on top.

HINTS

Whisk the polenta in gradually and keep stirring - that's what keeps it smooth rather than lumpy over the long cook.

Cook the sausages low and slow so they go sticky and deeply golden rather than splitting.

A leftover Parmesan rind stirred into the polenta melts down and adds a savoury backbone to the whole bowl.

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NUTRITION (per recipe total, serves 4 - guide only):

Energy: 16500 kJ (3940 cal)

Protein: 165 g

Fat: 230 g

Saturated fat: 90 g

Carbohydrate: 285 g

Sugars: 25 g

Sodium: 6800 mg

This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.