Polenta with Braised Greens and Sausage

Cook Time 30 minutes

Servings 2

Ingredients

1 tbsp extra virgin olive oil 

1 clove garlic, chopped (optional)

Pinch chilli flakes

1 pork sausage, casing removed 

1 bunch of asparagus, woody end removed and spear cut into 4 cm batons

2 large handfuls of leavy greens (like spinach or silverbeet)

100ml dry white wine

Salt and pepper

Polenta 

¾ cup instant polenta 

1 cup of milk

40g butter

1 large handful of freshly grated parmesan, plus extra to serve 

Pinch of salt

Method

Heat a large pan over medium-high heat. Break the sausage apart into small chunks and fry until caramelised. Add the garlic and chilli and fry for a further minute then add the greens and toss to wilt. Add the wine and bring to the boil then add the 10g of the butter and season with salt and pepper. Turn the heat off to keep warm.

Bring 1L of water and the milk up to the boil. Rain in the polenta with a pinch of salt and whisk until it boils. Keep whisking for 3-4 minutes until thick and smooth. Add ¾ of the butter and parmesan and fold through.

Spread the polenta onto plates and top with the braised greens and sausage. Garnish with extra parmesan.