Polenta Pasticciata con Salsiccia (Layered Baked Polenta with Sausage)
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Ingredients
- 200 g quick-cook polenta
- 800 ml chicken stock
- 400 g italian-style pork sausages
- 15 ml olive oil
- 100 g onion, finely chopped
- 400 g tinned chopped tomatoes
- 150 g fontina
- 30 g parmesan, grated
- 1 tsp dried oregano
Nutrition (per serving)
- Calories
- 715 kcal
- Protein
- 33.4 g
- Carbohydrate
- 45.6 g
- of which sugars
- 6.4 g
- Fat
- 42.5 g
- of which saturates
- 17.9 g
- Fibre
- 3.9 g
- Salt
- 4.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring the chicken stock to the boil in a saucepan, pour in the polenta in a steady stream, whisking constantly, and cook for 5 minutes until thick. Pour into a greased dish and leave to set for 15 minutes, then slice.
- 2
Meanwhile, heat the olive oil in a frying pan over a medium-high heat, squeeze the sausage meat from its skins into the pan in small chunks, and fry for 8-10 minutes, breaking it up, until no pink remains.
- 3
Add the onion and cook for 5 minutes, then stir in the tinned tomatoes and dried oregano and simmer for 10 minutes.
- 4
Heat the oven to 200C (180C fan, gas 6). Layer half the polenta slices in a baking dish, spoon over half the sausage sauce and scatter with half the fontina. Repeat the layers, finishing with the parmesan.
- 5
Bake for 20-25 minutes until bubbling and golden on top.
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