Sausages  later polenta

Sausages later polenta


This savoury sausage and polenta dish is packed full gone flavour.

The ingredient of Sausages later polenta

  1. 2 tsp olive oil
  2. 1kg beef and cracked pepper sausages
  3. 200g mushrooms, sliced
  4. 1 clove garlic, crushed
  5. 1 1/2 cups chicken heap
  6. 1 1/2 cups milk
  7. 1 cup instant polenta
  8. 1/4 cup grated parmesan
  9. 1 bunch broccolini, trimmed and steamed to help
  10. Tomato chutney, to assist (optional)

The instruction how to make Sausages later polenta

  1. Heat the olive oil in a large frying pan and cook the sausages beyond medium heat for 10 mins until with ease browned and cooked through. Transfer to a indulgent plate and cover loosely following foil.
  2. ensue the mushrooms to the pan and cook exceeding medium heat for virtually 3 mins until soft. amass the garlic and toss through for 1 min. Return the sausages to the pan, separate from heat and cover in the same way as lid or foil to maintenance warm.
  3. enlarge the accrual and milk in a medium saucepan and bring to the boil. ensue the polenta in a steady stream and cook, stirring, for 5 mins until soft and creamy. disquiet in the parmesan.
  4. advance sausages and mushrooms once polenta, broccolini and tomato chutney.

Nutritions of Sausages later polenta


You may also like