Chargrilled polenta with italian sausage

1.Grease and line a 20cm round cake pan with baking paper.

2.Combine milk and 1 cup water in a saucepan on high heat. Bring to boil. Reduce heat to medium. Gradually add polenta in a thin,steady stream, whisking, until smooth. Reduce heat to low. Cook, stirring, for 5 minutes, until polenta comes away cleanly from side of pan. Stir through parmesan and season. Pour into prepared pan, smoothing top with wet fingers. Stand at room temperature for 1 hour, until firm.

3.Meanwhile, heat half of oil in a large, deep frying pan on high. Cook sausages, turning, for 6-8 minutes, until browned. Remove from pan.

4.Heat remaining oil in same pan on medium. Cook onion, carrot, celery and garlic for 5 minutes, until softened. Add tomato and season. Simmer for 10-15 minutes, until sauce thickens. Slice sausages and add to sauce. Add chopped basil.

5.Heat a chargrill on medium-high. Cut polenta into 8 wedges. Brush each side with extra oil. Cook for 5 minutes each side, until golden. Serve with sauce, parmesan and basil.