Parmesan cheese isn’t just for sprinkling on pasta – add it this delicious sausages and chips meal for extra flavour.
Ingredients
- 2 cups Massel salt reduced chicken style liquid stock
- 1/2 cup polenta
- 1/2 cup finely grated parmesan cheese
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons olive oil
- 8 (680g) beef garlic and herb sausages
- 1 small red onion, finely chopped
- 1 garlic clove, crushed
- 400g can whole cherry tomatoes in tomato juice
- 2 tablespoons white balsamic vinegar
- 1 teaspoon caster sugar
- Small fresh basil leaves, to serve
Method
- Step 1Grease a 6cm-deep, 19cm (base) square cake pan. Line base and sides with baking paper, extending paper 2cm from edge of pan on all sides. Place stock in a medium saucepan over medium-high heat. Cover. Bring to the boil. Reduce heat to low. Add polenta, stirring constantly. Cook, stirring, for 4 to 5 minutes or until thickened. Remove from heat. Stir in parmesan and thyme. Spread polenta mixture into prepared pan. Cover. Refrigerate for 2 hours or until set.
- Step 2Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Remove polenta from pan. Cut in half. Cut each half into 2cm wide chips. Place on tray. Bake for 25 minutes or until golden.
- Step 3Meanwhile, heat oil in a frying pan over medium-high heat. Cook sausages, turning, for 8 minutes or until cooked through. Transfer to a plate. Cover. Reduce heat to medium. Add onion and garlic to pan. Cook for 5 minutes or until onion has softened. Add tomatoes, vinegar and sugar. Bring to boil. Reduce heat to low. Simmer for 5 minutes or until thickened. Serve sausages with sauce, chips and basil.
- Low carb
- Low sugar
Nutrition
2555 kj
Energy
42.5g
Fat Total
19.1g
Saturated Fat
2.3g
Fibre
29.7g
Protein
98mg
Cholesterol
1720mg
Sodium
26.9g
Carbs (total)
All nutrition values are per serve
Notes
Allow 2 hours refrigeration time.
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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