Sausages & capsicum with soft polenta

Heat oil in a large, heavy-based frying pan over high heat. Squeeze sausage meat directly from casings, in meatball-sized lumps, into the pan. Cook, turning, for 4 minutes or until browned. Remove from pan.

Reduce heat to medium. Cook capsicum, onion, rosemary and garlic for 5 minutes. Add meatballs and wine, cooking for 1 minute. Add stock and beans to pan. Cook, covered, for 10 minutes or until meatballs are cooked.

Meanwhile, place extra stock in a medium saucepan, bringing to the boil. Gradually add polenta. Reduce heat to low and cook, stirring, for 5 minutes or until thickened. Remove from heat, stir in parmesan and butter. Season.

Serve meatball and bean mixture with polenta. Sprinkle with extra parmesan.

Not suitable to freeze.