Cheesy polenta with sausage ragout

• olive oil↗1 tbsp tbsp
• onion↗1

  chopped

• garlic clove↗1

  finely chopped

• pork sausages↗6

  skins removed

• can chopped tomato400g g
• chicken stock↗200ml ml
• tomato purée↗1 tbsp tbsp
• rosemary↗4

  sprigs, chopped

• instant polenta↗200g g

  (available from larger supermarkets and Holland & Barrett)

• smoked cheese↗100g g

  grated

Step-by-step instructions

1. 1

   Heat the oil in a large casserole dish over a medium-high heat and cook the onion and garlic for a few mins. Stir in the sausages, breaking them up into small pieces as you go, and cook for another 8-9 mins. Stir in the chopped tomatoes, stock, purée and most of the rosemary. Bring to a simmer and cook for another 8-10 mins or until the mixture is thickened. Season to taste.

2. 2

   Meanwhile, make up the polenta following pack instructions. Remove from the heat and stir in the cheese, with some seasoning. Spoon the polenta onto 4 plates, then top with the ragout and a sprinkling of the remaining rosemary.