Polenta with sausage and fennel ragu recipe
A delicious way to serve polenta, mixed with luscious crème fraiche and topped with a rich fennel, sausage and dill ragu. This simple dish makes a wonderfully warming supper that can be on the table in just 35 minutes.
See method- Serves 4
- 5 mins to prepare and 30 mins to cook
- 413 calories / serving
Ingredients
- 1 tsp olive oil
- 400g (13oz) fennel, trimmed and finely chopped
- 1 tsp fennel seeds
- 1 garlic clove, crushed
- ½ tsp chilli flakes
- 400g (13oz) pack pork sausages
- 1 tbsp grainy mustard
- 250ml chicken stock
- 4 tbsp light soft cheese
- 200g (7oz) instant polenta
- 50g (2oz) light crème fraiche
- 2 tbsp dill, chopped
Each serving contains
- Energy
- 1720kJ 413.0kcal
- Fat
- 30g
- Saturates
- 12g
- Salt
- 4.0g
- Sugars
- 6g
of the Reference intake
Carbohydrate 20.7gProtein 16.3gFibre 2.5g
Method
- Heat the oil in a frying pan and cook the fennel, fennel seeds, garlic and chilli flakes for about 10-12 minutes, stirring occasionally, until softened. If it starts to stick, add a splash of water.
- Squeeze the meat from the sausages into the pan and add the mustard, then brown for 5 minutes, using a wooden spoon to break up any clumps.
- Tip in the stock and soft cheese and bubble gently for about 10 minutes, until the sauce thickens.
- Bring 800ml (1 1/4 pints) of water to the boil and gradually mix in the polenta. Beat with a wooden spoon on the heat while bubbling for 1 minute, then stir in the crème fraiche and some seasoning, and divide between bowls. Stir the dill into the ragu then spoon on top of the polenta to serve.
- See more Pork recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
