Ingredients
Method
1.Line a 28 x 18cm (base measurement) slice pan with baking paper.
2.Combine stock and water in a medium saucepan. Bring to the boil. Gradually stir in polenta; reduce heat. Simmer, stirring, 8-10 minutes or until polenta thickens. Remove from heat. Stir in cheese. Season with salt and pepper. Spoon mixture onto prepared pan. Chill 1 hour, or until firm.
3.Meanwhile, heat oil in a small saucepan over moderate heat. Add onion and garlic. Cook, stirring, 3 minutes or until softened. Add tomatoes, vinegar, sugar and olives. Simmer, uncovered, 5 minutes, breaking up tomatoes with a wooden spoon during cooking. Stir in basil.
4.Preheat a char-grill or large frying pan over moderately high heat. Cook and turn sausages, 8-10 minutes, or until browned and cooked. Slice.
5.Cut polenta into 8 squares. Spray with oil. Char-grill 4-5 minutes each side, or until golden and heated. Arrange polenta with sausages on serving plates. Top with sauce and basil leaves. Serve with salad.