Sausages and capsicum with soft polenta

Warm up on the cooler nights with this delicious and comforting sausage and capsicum with soft polenta dish - flavoursome and nourishing!

  • 5 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Sausages and capsicum with soft polenta
  • 2 tablespoon olive oil
  • 6 85g pork and fennel sausages
  • 2 large red capsicums (700g), sliced thickly
  • 2 large red onions (400g), sliced thinly
  • 2 tablespoon fresh rosemary leaves
  • 3 clove garlic, sliced
  • 1 cup (250ml) dry white wine
  • 1 cup (250ml) chicken stock
  • 20 gram green beans, trimmed
  • 5 cup chicken stock, extra
  • 1 cup (170g) polenta
  • 1 cup (80g) finely grated parmesan
  • 30 gram butter, chopped
  • 2 tablespoon finely grated parmesan, extra


Sausages and capsicum with soft polenta
  • 1
    Heat oil in a large, heavy-based frying pan over high heat. Squeeze sausage meat directly from casings, in meatball-sized lumps, into the pan. Cook, turning, for 4 minutes or until browned. Remove from pan.
  • 2
    Reduce heat to medium. Cook capsicum, onion, rosemary and garlic for 5 minutes. Add meatballs and wine, cook for 1 minute. Add stock and beans to pan; cook, covered, for 10 minutes or until meatballs are cooked through.
  • 3
    Meanwhile, place extra stock in a medium saucepan; bring to the boil. Gradually add polenta. Reduce heat to low; cook, stirring, for 5 minutes or until thickened. Remove from heat, stir in parmesan and butter; season.
  • 4
    Serve meatballs with polenta and beans. Sprinkle with extra parmesan.


We used a riesling-style dry wine in this recipe. Use one red and one yellow capsicum, if you like. This dish would also be nice with beef or chicken sausages. Serve with potato mash instead of polenta.

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