Ingredients
60ml vegetable oil
600g good quality, coarse Italian pork sausages
1 white onion, finely diced
small carrot, finely sliced
1 celery stalk, finely sliced
1 garlic clove, crushed
1 small chilli, chopped
1/2 bunch of marjoram or oregano, chopped
2 x 440g cans tomatoes, diced
200ml chicken stock
1 quantity polenta
Parmesan to serve
Method
In a heavy frypan, heat half the oil until hot. Add half the sausages and fry lightly until golden brown. Drain in a colander and repeat with remaining oil and sausages.
In the same pan, fry the onion, carrot, celery, garlic, chilli and herbs until the onions and carrots are soft. Add the drained sausages, tossing well. Add the tomatoes and chicken stock and bring to the boil.
Simmer for about 10 minutes, then taste and adjust seasoning.
To serve
Dollop soft polenta* on four warmed plates and spoon the stew on top. Scatter with plenty of freshly grated parmesan cheese and serve with a green salad.
*To make soft polenta
Bring 500ml water and 500ml milk to the boil in a heavy pot. Remove from heat and slowly pour 250g "instant" polenta into the water, stirring constantly and smoothly - first with a whisk then, as it thickens, a wooden spoon - to avoid lumps. When absorbed, continue stirring for 5 minutes over medium heat. Add sea salt, pepper, 1 tbsp butter and 3 tbsp grated parmesan.
If too thick, add a little milk or water.
