Quick and Easy

Pork sausages with creamy silverbeet and polenta

Pork Sausages with Creamy Silverbeet and PolentaRecipes+
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Ingredients

Method

1.Heat half the oil in a medium frying pan over moderate heat. Add sausages; cook and turn for 8-10 minutes or until browned all over. Transfer to a heatproof plate. Cut sausages open lengthwise, not all the way through. Flatten out. Set aside.
2.Reduce heat to moderately low. Add remaining oil and onion; cook and stir for 10 minutes or until golden brown and soft. Add 1 cup water, crumbled stock cube and vinegar. Stir to combine, then add sausages. Bring to the boil. Reduce heat; simmer uncovered, turning sausages occasionally, for 5 minutes or until liquid has reduced and thickened and sausages are cooked.
3.Meanwhile, bring 1 litre (4 cups) water to the boil in a large saucepan. Gradually whisk in polenta. Using a wooden spoon, stir constantly for 5 minutes or until thick. Remove from heat; stir in 1/2 cup parmesan.
4.Place silverbeet and cream in a deep saucepan over moderate heat. Season. Cook, covered, for 3-5 minutes or until silverbeet wilts and cream has reduced slightly. Serve with sausages, onion mixture, polenta and extra parmesan.

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