Name: Sausages and capsicum with soft polenta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 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

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

Serves 4

Prep

Cook

25M

Total

30M

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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