Sausages and Capsicum with Soft Polenta
Warm up on cooler nights with flavoursome sausage and capsicum over soft polenta—nourishing and comforting!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 tablespoons olive oil
- 6 85g pork and fennel sausages
- 2 large red capsicums (700g), sliced thickly
- 2 large red onions (400g), sliced thinly
- 2 tablespoons fresh rosemary leaves
- 3 cloves garlic, sliced
- 1 cup (250ml) dry white wine
- 1 cup (250ml) chicken stock
- 20 grams green beans, trimmed
- 5 cups chicken stock, extra
- 1 cup (170g) polenta
- 1 cup (80g) finely grated parmesan
- 30 grams butter, chopped
- 2 tablespoons finely grated parmesan, extra
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