Roasted chipolatas with creamy polenta

Roasted chipolatas with creamy polenta

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Turn these budget friendly sausages into gourmet fare with our recipe for roasted chipolatas with creamy polenta.

The ingredient of Roasted chipolatas with creamy polenta

  1. 800g beef chipolata sausages
  2. 12 pickling onions, peeled
  3. 300g trussed cherry tomatoes
  4. 8 whole garlic cloves
  5. 1 cup (250ml) dry white wine
  6. 1 litre (4 cups) Massel chicken style liquid stock
  7. 1 cup (170g) polenta (cornmeal)
  8. 1/2 cup (125ml) thin cream
  9. 1/2 cup (40g) finely grated parmesan

The instruction how to make Roasted chipolatas with creamy polenta

  1. Preheat oven to 200u00b0C. Heat a roasting pan over high heat. Add the sausages and onions and cook, turning occasionally, for 5 minutes or until brown all over. Add the tomatoes, garlic and wine and bring to a simmer. Bake in preheated oven for 20 minutes or until onions and tomatoes are tender. Remove from heat.
  2. Meanwhile, bring the stock to the boil over medium heat. While continually whisking with a balloon whisk, gradually add the cornmeal in a steady stream. Reduce heat to low and cook, stirring with a wooden spoon, for 5 minutes or until mixture boils and thickens. Remove from heat. Add the cream and parmesan and stir until well combined. Taste and season with salt and pepper.
  3. Spoon the polenta among serving bowls. Top with roasted sausages, tomatoes and onions and drizzle with pan juices. Serve immediately.

Nutritions of Roasted chipolatas with creamy polenta

calories: 921.823 calories
fatContent: 60 grams fat
saturatedFatContent: 30 grams saturated fat
carbohydrateContent: 50 grams carbohydrates
sugarContent: 14 grams sugar
fibreContent:
proteinContent: 36 grams protein
cholesterolContent: 155 milligrams cholesterol
sodiumContent: 3212.92 milligrams sodium

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