Salsicce con Polenta
Ingredients:
125 polenta
1 litre milk
200ml double cream
1 tsp salt
500g Italian pork sausages
Method:
Put the polenta in a large jug so that you can pour it easily. Bring the milk and cream to the boil in a large saucepan and add the salt. Slowly add the polenta in a continuous stream, stirring with a long-handled whisk all the time, until completely blended. As soon as the polenta starts to bubble, reduce the heat to as low as possible and cook for 20 minutes, stirring to make sure it doesn’t stick.
Meanwhile, cook the sausages in the oven. Pour the polenta on to 4 warmed plates and arrange the sausages on top.