Baked Sausage with Cheesy Polenta

Serves 4


Baked Sausages

Comfort food for the masses

6 Bratwurst sausages*
8 eschallots
500g button mushrooms, halved
250g cherry tomatoes
A few sprigs of thyme
8 garlic cloves, whole
1 cup dry white wine

Preheat oven to 200C.

Heat a frying pan and brown sausages all over. Place sausages, onions, mushrooms, tomatoes, thyme and garlic into an oven-proof dish and place in oven for 20 minutes or until onions and tomatoes are tender. Remove from heat. Remove garlic. Slice bratwurst into 1cm slices and mix through with pan vegetables.


Cheesy Polenta

1 cup Polenta
1/2 cup Parmesan, finely grated
1/2 cup Lactose-free milk
4 cups chicken stock

Bring stock to a boil. Reduce heat to medium and add polenta. Stir rapidly and constantly, attacking any lumps as they transpire. Continue stirring until the polenta is creamy and has has boiled and thickened. Add milk and parmesan and stir well until combined. Season to taste.

Spool generous amounts of polenta into bowls, topping with sausages, vegetables, sauce and a few leaves of thyme (for effect).

*Check Bratwurst for gluten. Use any kind of delicious gluten-free sausage in its place if necessary.