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Ingredients
Method
1.Heat a large non-stick frying pan over medium heat; spray with oil. Cook sausages, turning, for 10 minutes or until browned and cooked through. Remove from pan; slice thinly.
2.Combine polenta and flour in a large bowl. Whisk eggs, Ensure mixed with ¼ cup (60ml) water, rosemary, tabasco and ½cup of the parmesan in a medium bowl. Add egg mixture to polenta mixture; whisk to combine. Season with pepper and use immediately.
3.Return a quarter of the sliced sausage to the pan. Pour a quarter of the pancake batter (½cup) over the sausage; cook for 2 minutes. Flip pancake; cook for a further 1 minute or until golden and just cooked through. Remove from pan; cover to keep warm. Repeat three times with remaining sausage and pancake batter, spraying pan with oil if required, to make 4 pancakes in total.
4.Meanwhile, place tomatoes on a small oven tray. Cook under a preheated hot grill (broiler) for 3 minutes or until starting to soften and skins start to split.
5.Sprinkle pancakes evenly with basil leaves and remaining parmesan. Serve pancakes topped with tomatoes and an extra dash of Tabasco sauce, if you like.
TIP Swap the cherry tomatoes for truss tomatoes, if you like.
Note
