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Ingredients
1 tbsp olive oil
1 onion chopped
1 garlic clove finely chopped
6 pork sausages
400 g tomatoes chopped canned
200 ml chicken stock see
1 tbsp tomato purée
4 rosemary sprigs chopped
200 g polenta instant (available from larger supermarkets and Holland & Barrett)
100 g cheese smoked grated
Equipment
casserole dish
Directions
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, pure 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.
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.
