...Sausage and Peppers with Polenta

Polenta is just as easy to make as regular pasta with the added benefit of being able to pump up the flavour with heaps of parmesan cheese, butter and fresh herbs. You can top it with your favourite tomato sauce or in our case, roasted sausages and peppers. 
Ingredients: (Serves 4-6)
- 1 cup of cornmeal
- 4 cups of chicken stock
- 2 cups of grated parmesan cheese
- 3 tbsp butter
- 8  fresh sausages 
- 2 tbsp fresh thyme
- 2 bell peppers sliced
- 1 onion sliced
- 3 gloves of garlic, crushed
- 12 cherry tomatoes, halved
- 2 tbsp of balsamic vinegar
- Salt and pepper

1. In an oven proof pan fry the sausages until brown on both sides then set aside
2. In the same pan fry the onions and garlic until soft then add the peppers and fry for another 5 minutes over medium heat

3. Return the sausages to the pan, add the tomatoes and drizzle over the balsamic vinegar
4. Bake the sausages at 375 degrees for 30 minutes or until the sausages are cooked through

5. While the sausages are cooking bring the chicken stock to a boil and whisk in the polenta. turn the heat down to medium low, switch to a wooden spoon and stir constantly to prevent the bottom from burning. After 20 minutes add in the parmesan, butter and thyme then season with salt and pepper

5. Serve the sausages and peppers over the polenta


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