Braised Sausages and Beans on Creamy Polenta

Braised Sausages and Beans on Creamy Polenta

Serves 4


  • 2 Italian style, GOOD quality sausages
  • 1 onion (finely chopped)
  • 2 cloves garlic (crushed)
  • 1 Large bulb of fennel (finely chopped)
  • 1/2 teaspoon dried chilli flakes
  • 1 tablespoon tomato paste
  • 1 tin organic diced tomatoes
  • 1 tin organic cannelini beans
  • 1/2 cup stock (I used vegetable)
  • 1 Small sprig of rosemary
  • 1 cup polenta
  • 2 cups stock
  • 2 cups milk
  • 2 tablespoons butter
  • 1/4 cup grated Parmesan


Step 1
Place sausages into a saucepan and cover with water, bring to the boil then simmer for a few minutes.
Step 2
Remove from saucepan, discard water. When sausages are cool enough to handle, slice thinly.
Step 3
In a large pot, heat some olive oil and add sausages to crisp up a bit then drain onto paper towel.
Step 4
Add garlic, onion, fennel and chilli to the pot and cook until soft, about 20 minutes.
Step 5
Add tomato paste and stir to coat, cooking for another 5 minutes.
Step 6
Return sausage pieces to the pot along with tomatoes, beans (strained of course), stock and rosemary. Cover and cook over low heat for a further 20 minutes.
Step 7
Step 8
Bring stock and milk to a gentle simmer DO NOT boil and then pour in polenta gradually, whisking the whole time.
Step 9
Reduce heat to very low and cook until the consistency of thick porridge. Stir regularly.
Step 10
Add butter and Parmesan and season well.
Step 11
Serve amongst four plates and ladle sausages and beans alongside.
Step 12
Grate over extra Parmesan and garnish with fresh continental parsley if you fancy.