Sausages and Capsicum with Soft Polenta
Warm up on cooler nights with flavoursome sausage and capsicum over soft polenta—nourishing and comforting!
Ingredients
- 2 tablespoon olive oil
- 6 85g pork and fennel sausages
- 2 large red capsicums (700g), sliced thickly
- 2 large red onions (400g), sliced thinly
- 2 tablespoon fresh rosemary leaves
- 3 clove garlic, sliced
- 1 cup (250ml) dry white wine
- 1 cup (250ml) chicken stock
- 20 gram green beans, trimmed
- 5 cup chicken stock, extra
- 1 cup (170g) polenta
- 1 cup (80g) finely grated parmesan
- 30 gram butter, chopped
- 2 tablespoon finely grated parmesan, extra
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