Sausages with grilled polenta

Golden, fluffy polenta is char-grilled and sliced to form a tasty bed for these juicy pork sausages. Serve your stack topped with a sweet, caramelised onion sauce and fresh greens for a delicious family dinner.

  • 25 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


Sausages with grilled polenta
  • 2 cup chicken stock
  • 2 cup water
  • 1 cup polenta
  • 1 cup grated tasty cheese
  • 1 tablespoon vegetable or olive oil
  • 1 medium red onion, thinly sliced
  • 2 clove garlic, thinly sliced
  • 400 gram can tomatoes
  • 2 teaspoon balsamic vinegar
  • 1 teaspoon brown sugar
  • 1/3 cup pitted kalamata olives, halved
  • 2 tablespoon finely shredded basil
  • 8 thick pork sausages
  • olive oil cooking spray
  • basil leaves, to serve
  • baby rocket salad, to serve


Sausages with grilled polenta
  • 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.