- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 garlic clove, finely chopped
- 6 pork sausage, skins removed
- 400g can chopped tomato
- 200ml chicken stock
- 1 tbsp tomato purée
- 4 rosemary sprigs, chopped
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 200g instant polenta (available from larger supermarkets and Holland & Barrett)
An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…
- 100g smoked cheese, grated
Heat the oil in a large casserole dish over a medium-high heat and cook the onion and garlic for a few mins. Stir in the sausages, breaking them up into small pieces as you go, and cook for another 8-9 mins. Stir in the chopped tomatoes, stock, purée and most of the rosemary. Bring to a simmer and cook for another 8-10 mins or until the mixture is thickened. Season to taste.
Meanwhile, make up the polenta following pack instructions. Remove from the heat and stir in the cheese, with some seasoning. Spoon the polenta onto 4 plates, then top with the ragout and a sprinkling of the remaining rosemary.
Use up leftover polenta
If you have leftover polenta, chilli it then cut into small pieces, fry in a little oil and serve instead of potatoes.