Method

• Step 1

  Heat a little olive oil in a pan and brown the sausages all over. Take out of the pan. Add the bacon to the pan and cook until crisp.

• Step 2

  Now add the onions and cook until soft and golden. Add the garlic and tomato purée and cook for a minute then add the red wine and cook until reduced by half.

• Step 3

  Put the sausages back in then add the rosemary and 200ml of the chicken stock. Simmer for 20 minutes until the sauce has reduced and the sausages are cooked.

• Step 4

  Make up the polenta following pack instructions using the rest of the stock.

• Step 5

  Beat the butter and cheese into the polenta and taste it before adding more seasoning, if needed. Add a splash more stock if you like it a little looser. Serve topped with the sausages and sauce.