Ingredients

• Olive oil
• 2 onions
• 2 garlic cloves
• 6 sausages, skins removed, or 400g sausage meat
• 200ml chicken stock
• 2x 400g tins chopped tomatoes
• 1 tbsp tomato puree
• 2 rosemary sprigs, chopped finely
• 80g polenta (reduced from 100g)
• 500ml boiling water
• 50g smoked cheese

Method

1. Heat the oil and saute the onion for a few minutes. Add the garlic.
2. Break up the sausages or sausge meat into small pieces, then add and cook with the onions for about 10 minutes or until starting to turn golden.
3. Stir in the chopped tomatoes, stock, puree and most of the rosemary. Bring to a simmer and cook until thickened and reduced. Minimum 10 minutes but ideally 20 - 30. Season to taste.
4. Make the polenta following pack instructions. Remove fro the heat and stir in the cheese, with some seasoning.
5. Serve the polenta with the ragout on top and a sprinkling of rosemary to garnish.