Braised Italian sausages with peppers, fennel and creamy parmesan polenta

Method

• step 1

  Put 1 tbsp of oil in a large, wide, lidded casserole over a medium heat and, once hot, cook the sausages for 3-4 mins on each side until well browned. Remove from the pan to finish cooking later.

• step 2

  Pour in the remaining oil, then scatter in the onion, peppers, fennel, garlic and a pinch of salt, then stir to combine. Add in the oregano and thyme. Cook over a high heat for 5-6 mins, then reduce the heat to medium-low, put on the lid and cook for 30-35 mins, stirring every so often, until the veg has softened and is beginning to caramelise.

• step 3

  Pour in the wine and let it bubble away until nearly evaporated, then pour in the stock and nestle in the sausages. Turn down the heat to medium and cook for 10-12 mins to reduce the sauce by about a third, stirring often so nothing catches, until it creates a light gravy-like sauce but not a soupy broth.

• step 4

  Meanwhile, pour the milk into a very large pan. Bring to a simmer, then scatter in the polenta a little at a time, whisking all the time. Cook for 7-8 mins until thickened and creamy. Whisk in the parmesan, butter and some salt and pepper. The polenta will thicken quickly as it sits so loosen with a splash more milk if needed.

• step 5

  Stir the vinegar into the veg, then scatter in most of the basil. Pour the polenta onto a large platter and spoon the sausages and peppers on top. Scatter with any reserved fennel fronds and some small basil leaves.