Sausages & capsicum with soft polenta

A comforting, hearty and satisfying meal that's perfect for the colder months
Sausages & capsicum with soft polenta



Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Not suitable to freeze.

Use one red and one yellow capsicum, if you like. We used a riesling-style dry wine in this recipe. Serve with potato mash instead of polenta, if liked.

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