Perfect match: pork sausages, polenta and mataró

AT A GLANCE

  • Serves 8 people

  • 2 tbsp extra-virgin olive oil
  • 2 onions, cut into thick wedges
  • 5 garlic cloves, crushed
  • 800 gm canned cherry tomatoes
  • 4 thyme sprigs
  • 2 fresh bay leaves
  • 12 thick Italian-style pork sausages
  • 50 ml sherry vinegar
  •  
  • Polenta
  • 1.8 litres chicken stock
  • 300 gm coarse polenta
  • 100 gm parmesan, finely grated
  • 60 gm butter, coarsely chopped
01   For polenta, bring stock to the boil in a large saucepan over medium heat. Whisking continuously, add polenta in a thin, steady stream, reduce heat to low and stir occasionally with a wooden spoon, adding more water if necessary, until polenta is smooth and creamy (45-55 minutes). Stir through parmesan and butter, season to taste and keep warm.
02   Meanwhile, preheat oven to 190C. Pour oil into a roasting pan (large enough to fit sausages snugly in a single layer) and place in oven until very hot (1-2 minutes). Add onion and garlic, roast until starting to colour (3-5 minutes). Add tomato and herbs, roast until tomato starts to break down (10-15 minutes). Add sausages, gently pushing into tomato sauce, roast until golden and cooked through (10-12 minutes). Stir through vinegar, season to taste and serve hot with polenta.
View Full Site