Italian Sausage Ragu with Parmesan Polenta
We're tearing it up to give you this rustic ragu with all the flavours of a slow-cooked one, just in half the time. Tear up some sausage, tear the leaves off some kale and throw it all into the pan...
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Cooking tools:
- Skillet
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Saucepan
- Whisk
- Measuring cup
- Colander
- Serving bowl
- Plate
- Spoon
Ingredients
- 1 eschalot
- ½ fennel bulb *
- 4 pork and fennel sausages
- 2 tsp Italian kitchen herbs *
- 400g can cherry tomatoes
- 1 bunch kale
- 100g instant polenta
- 25g grated parmesan
- 50g pitted Kalamata olives
- 20ml (1 tbs) olive oil
- 200ml milk
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