Transport your taste buds to the rustic kitchens of Italy with this indulgent pork sausage ragu served atop creamy polenta.
- Serves4
- Cook time35 minutes
- Prep time10 minutes
Ingredients
- 270g pkt Coles Simply Garlic Bread Slices
- 500g Coles Finest Italian-Style Pork Sausages
- 1 red onion, thinly sliced
- 2 tsp Coles Minced Garlic
- 400g can cherry tomatoes
- 200g brussels sprouts, halved
- 1/3 cup chopped basil
- Basil leaves, to serve
Polenta
- 1 1/2 cups (375ml) Coles Full Cream Milk
- 3/4 cup (125g) polenta (cornmeal)
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 210°C. Line a baking tray with baking paper. Place the bread, butter-side up, on the lined tray. Bake for 8-10 mins or until golden.
Step 2
Meanwhile, heat a large non-stick frying pan over medium-high heat. Add the sausages and cook, turning, for 5 mins or until browned all over. Transfer to a plate and coarsely chop. Add onion to pan and cook, stirring, for 3-4 mins or until just caramelised. Add the garlic and cook, stirring, for 2 mins or until aromatic. Add tomatoes and 1/2 cup (125ml) water and bring to the boil. Reduce heat to low and simmer, covered, for 5 mins or until tomato mixture thickens slightly. Return sausage to the pan and simmer, uncovered, for 5 mins. Add the brussels sprout to the sausage mixture and simmer, covered, for 3-4 mins or until sausage is cooked through and brussels sprout is just tender. Stir in chopped basil. Season.
Step 3
To make the polenta, bring the milk and 1 1/2 cups (375ml) water to the boil in a medium saucepan over medium heat. Gradually add the polenta in a thin, steady stream, whisking constantly. Cook, stirring with a wooden spoon, for 5 mins or until polenta thickens. Season.
Step 4
Divide the polenta among serving bowls and top with the sausage ragu. Sprinkle with the basil leaves. Serve immediately with the garlic bread.
Recipe tip
COOK. STORE, SAVE.
Use it up: The leftover polenta gives you an excuse to make the delicious cornbread at coles.com.au/sweetchillicornbread.
Smart storage: To keep the minced garlic fresh after opening, cover with a thin layer of olive oil – reseal tightly and store in the fridge.
Italian pork sausage ragu with polenta
- Serves4
- Cook time35 minutes
- Prep time10 minutes
Ingredients
- 270g pkt Coles Simply Garlic Bread Slices
- 500g Coles Finest Italian-Style Pork Sausages
- 1 red onion, thinly sliced
- 2 tsp Coles Minced Garlic
- 400g can cherry tomatoes
- 200g brussels sprouts, halved
- 1/3 cup chopped basil
- Basil leaves, to serve
Polenta
- 1 1/2 cups (375ml) Coles Full Cream Milk
- 3/4 cup (125g) polenta (cornmeal)
Description
Transport your taste buds to the rustic kitchens of Italy with this indulgent pork sausage ragu served atop creamy polenta.
Method
Step 1
Preheat oven to 210°C. Line a baking tray with baking paper. Place the bread, butter-side up, on the lined tray. Bake for 8-10 mins or until golden.
Step 2
Meanwhile, heat a large non-stick frying pan over medium-high heat. Add the sausages and cook, turning, for 5 mins or until browned all over. Transfer to a plate and coarsely chop. Add onion to pan and cook, stirring, for 3-4 mins or until just caramelised. Add the garlic and cook, stirring, for 2 mins or until aromatic. Add tomatoes and 1/2 cup (125ml) water and bring to the boil. Reduce heat to low and simmer, covered, for 5 mins or until tomato mixture thickens slightly. Return sausage to the pan and simmer, uncovered, for 5 mins. Add the brussels sprout to the sausage mixture and simmer, covered, for 3-4 mins or until sausage is cooked through and brussels sprout is just tender. Stir in chopped basil. Season.
Step 3
To make the polenta, bring the milk and 1 1/2 cups (375ml) water to the boil in a medium saucepan over medium heat. Gradually add the polenta in a thin, steady stream, whisking constantly. Cook, stirring with a wooden spoon, for 5 mins or until polenta thickens. Season.
Step 4
Divide the polenta among serving bowls and top with the sausage ragu. Sprinkle with the basil leaves. Serve immediately with the garlic bread.