Sausage and capsicum casserole with parmesan polenta

This hearty sausage and capsicum casserole is a comforting dish that is a family crowd-pleaser. The rich flavours of the pork sausage and capsicum are complemented by the buttery, cheesy polenta. The perfect comfort food for colder evenings!

• serves

  4

• prep

  10 minutes

• cook

  45 minutes

• difficulty

  Easy

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Ingredients

• 2 tbsp extra-virgin olive oil
• 1 brown onion, thickly sliced
• 4 garlic cloves, sliced
• 8 good-quality pork sausages
• 2 red capsicums, sliced around 2 cm wide
• 700 ml passata
• ½ tsp dried oregano
• salt and black pepper
• 1 cup cherry tomatoes
• 1 tsp red wine vinegar
• ½ bunch basil, leaves picked

Parmesan polenta

• 2 cups chicken stock, hot
• 2 cups milk, hot
• 1 cup polenta
• ½ tsp salt
• 50 g cold butter, diced
• ¾ cup freshly grated parmesan

Instructions

1. Heat a medium saucepan over medium-low heat and add the olive oil, onion and garlic. Fry for about 8-10 minutes until fragrant and lightly browned. Increase the heat to medium, then add the sausages and fry until lightly browned.
2. Add the capsicum and fry for 1 minute, then add the passata and oregano and season well with salt and pepper. Bring to a simmer, then cover and reduce the heat to low. Simmer for 30 minutes, or until the sausages are cooked through.
3. Add the cherry tomatoes to the pan and simmer, covered, for a further 10-15 minutes, or until the sauce is thickened. Stir through the red wine vinegar.
4. While the sausages are cooking, prepare the polenta by bringing the milk and stock, or water, to a simmer in a medium saucepan. Whisk in the polenta and salt, then reduce the heat to very low. Keep at low heat for about 30 minutes, whisking occasionally (around every 5 minutes), or until the polenta is smooth and the consistency you like. Just before serving, whisk through the cold butter and parmesan. Taste and adjust the seasoning. Serve the sausages and sauce with a generous portion of polenta scattered with basil leaves.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Simple Sausages

Watch The Full Episode Here

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Watch The Full Episode Here

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