Sausage and mushroom ragù with polenta recipe | delicious. magazine

Ingredients

• 50g dried porcini mushrooms
• 6 tbsp olive oil
• 800g meaty pork sausages, skinned and broken into small chunky pieces
• 1 medium onion, chopped
• 3 garlic cloves, crushed
• 1 large rosemary sprig, leaves picked and finely chopped
• 2 tsp fennel seeds, lightly crushed
• ½ tsp chilli flakes
• 150ml dry white wine
• 2 x 400g cans chopped tomatoes
• 3 fresh bay leaves
• 450g mushrooms, cleaned if necessary, then thickly sliced
• A little fresh flatleaf parsley, chopped, to serve
• For the parmesan polenta
• 250g quick-cook polenta
• 1½ tsp salt
• 75g butter
• 150g parmesan, finely grated