1 garlic clove
4 salciccia or Italian sausages
1 tin chopped tomatoes
1 chicken stock cube
1 tin tomato paste
2 sprigs rosemary
120 g quick cook polenta
75 g smoked cheese
2 Tablespoons olive oil
Salt and freshly ground black pepper
Finely chop the onion, garlic and rosemary leaves. Remove the skins from the sausages. Dissolve a quarter of the chicken stock cube in 100 ml hot water. Bring a pot with 300 ml water to the boil.
Heat a frying pan over medium-high heat with 2 tablespoons olive oil. Fry the onion for 3 minutes. Add the garlic and fry for a further 1 minute. Add 1 tablespoon tomato paste and fry for 1 minute. Add the sausage meat to the pan, breaking the meat up well with a wooden spoon. Fry for about 3-4 minutes. Add the tin of chopped tomatoes, the stock and rosemary to the pan. Bring to the boil and simmer gently, uncovered, for 8-10 minutes until the liquid has partially reduced.
Add the polenta to the pot of boiling water and cook gently, stirring continuously, for 5 minutes. Grate the smoked cheese; add to the polenta along with some salt and pepper.
Season the sausage ragout with salt and pepper. Divide the polenta between 2 plates and spoon over the ragout.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Klik hier voor het recept in Nederlands.