Categories: May

Ingredients

• 2 tbsp extra-virgin olive oil
• 550g Luganega sausages, cut diagonally into 10cm long pieces
• 1 medium onion, finely chopped
• 2 garlic cloves, thinly sliced
• large pinch dried chilli flakes
• 1 tsp thyme leaves
• 80ml dry white wine
• 6 sun-dried tomatoes in olive oil, drained and thinly sliced
• 2 tsp lemon juice
• 1 tbsp finely shredded flatleaf parsley
• 115g polenta
• 40g butter
• 75g Parmesan, finely grated

Directions

1. For the polenta, bring 900ml water to the boil in a medium-sized pan. Pour in the polenta in a slow, steady stream, stirring all the time, bring to a simmer and cook over a gently heat, stirring frequently, for 20 minutes.

2. When the polenta has been cooking for about 10 minutes, heat the oil in a deep sauté pan and lightly brown the sausages. Add the onion and garlic and cook briefly until soft but not browned. Add the chilli and thyme and cook for 1-2 minutes, then add the wine. Leave it to bubble up for a few seconds, add the sun-dried tomatoes and season. Cover and simmer for 5 minutes. Uncover, increase the heat and reduce the cooking juices a little. Then add the lemon juice and parsley and season.

3. Stir the butter, Parmesan and some salt into the polenta. Spoon it into 4 warmed deep plates, put the sausages on top and serve.

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