Polenta with Sausage Braise

Cook Time 30 minutes

Servings 4

Ingredients

1 tbsp olive oil 

4-6 thin Italian sausages (500g), skins removed and meat separated into rough chunks

2 cloves garlic, sliced 

1 tsp fennel seeds

1 long red chilli, deseeded and chopped

3 kale leaves, stalks removed and shredded

¼ cup white wine 

1 tsp tomato paste

Zest 1 lemon 

Pepper

Polenta 

1½ cups (200g) instant polenta 

40g butter

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

Pinch of salt

1 cup (250ml) milk

Method

To make the sausage braise, heat a pan over a medium heat and add the oil followed by the sausages. Cook until lightly caramelised then add the garlic, fennel seeds and chilli. Add the kale and toss through sausage then add the wine and tomato paste. Once it boils add a ¼ of cup of water and season with pepper. Cook for 3-4 minutes until the kale wilts and the liquid has reduced. Remove off the heat and add lemon zest.

Bring 2L 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 until thick and smooth. Instant polenta will usually cook in 3-4 minutes.

Turn the heat off and add the butter and parmesan and fold through. Serve with you the sausage braise, a little extra virgin olive oil and parmesan.