Polenta and Sausage Hotpot |
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 Just the ticket for a wintry night, in cardy and slippers.
3 cups water with 1 teaspoon salt or 2 stock cubes
1 cup polenta
˝ cup each: grated mozzarella and parmesan
2 onions, finely chopped
Olive oil
5-6 spicy sausages, eg chorizo
1 teaspoon dried oregano
˝ teaspoon dried chilli flakes (optional)
400g can crushed Italian-style tomatoes
Extra ˝ cup mozzarella
Bring water to a boil, add salt or stock cubes and whisk in polenta. Cook, stirring constantly, until thickened and cooked according to whether you are using instant or un-precooked polenta. Add mozzarella and parmesan and season to taste with salt and pepper. Spread in base of a greased casserole dish.
Sauté onions in a little olive oil until softened. Add chopped sausage and brown lightly. Add oregano, chilli flakes and tomatoes and season. Cook 5 minutes then cover polenta with mixture. Sprinkle with extra cheese.
Bake 15-20 minutes at moderate heat until polenta is heated through and cheese is melted and bubbling.
Serves 6
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