sausages in tomato with polenta
for the polenta:
400g, 1lb polenta
50g, 2oz, 1/8 cup Parminiano Reggiano
15ml, 11/2 fl oz extra virgin olive oil
salt and black pepper
for the sauce:
2x 350g jar Dress Italian Arrabbiata Tomato and Chilli Sauce
450g, 1lb Italian or pure pork, low fat sausages
1 carrot, 1 onion, 1 stick of celery
60 ml, 4 tbsp, 2fl oz extra virgin olive oil
1 sprig of rosemary
300 ml, 1/2 pint red wine
salt and black pepper
Finely chop the celery, carrot and onion and sauté in the olive oil and rosemary for 4 minutes.
Add the sausages and sauté together for 5 minutes then pour over the red wine. Allow the wine to reduce and then pour over the Dress Italian Arrabbiata Tomato and Chilli Sauce. Season with salt and pepper and leave to simmer for 1 hour.
Prepare the polenta by adding it to 2 pints of boiling water. Stir continuously for 40 minutes on a low heat. Season with salt, black pepper and Parmigiano Reggiano.
Serve the polenta topped with the sausages.
