Cheesy polenta with sausage ragout

1 of 5-a-day budget recipes calcium polenta sausage ragu recipe storecupboard meals

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Ingredients

1 tbsp olive oil

1 onion , chopped

1 garlic clove , finely chopped

6 pork sausages , skins removed

400g can chopped tomato

200ml chicken stock

1 tbsp tomato purée

4 rosemary sprigs, chopped

200g instant polenta (available from larger supermarkets and Holland & Barrett)

100g smoked cheese , grated

Method

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.