Ricotta dip with crushed tomatoes & bruschetta
Brush slices of baguette with garlic then chargrill and pile high with Italian-style cheese dip with vibrant cherry tomatoes
Cheesy polenta with sausage ragout
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1 onionchopped
- 1 garlic clovefinely chopped
- 6 pork sausagesskins removed
- 400g can chopped tomato
- 200ml chicken stock
- 1 tbsp tomato purée
- 4 rosemarysprigs, chopped
- 200g instant polenta(available from larger supermarkets and Holland & Barrett)
- 100g smoked cheesegrated
Nutrition: per serving
- kcal574
- fat31g
- saturates12g
- carbs53g
- sugars8g
- fibre3g
- protein22g
- salt3.1g
Method
step 1
Heat the oil in a large casserole dish over a medium-high heat and cook the onion and garlic for a few mins. Stir in the sausages, breaking them up into small pieces as you go, and cook for another 8-9 mins. Stir in the chopped tomatoes, stock, purée and most of the rosemary. Bring to a simmer and cook for another 8-10 mins or until the mixture is thickened. Season to taste.
step 2
Meanwhile, make up the polenta following pack instructions. Remove from the heat and stir in the cheese, with some seasoning. Spoon the polenta onto 4 plates, then top with the ragout and a sprinkling of the remaining rosemary.
