AGRODOLCE SAUSAGES WITH SOFT POLENTA

Updated at: Wed, 16 Aug 2023 20:25:04 GMT

Step 1

Cut the eggplant in half lengthwise, then into long wedges and again into 5cm lengths. Heat a couple of tablespoons of oil in a frying pan and cook the eggplant in batches until soft and golden; around 8-10 minutes. Add more oil for the next batch if needed. Remove from the pan and put into a bowl.

Step 2

Add another couple of tablespoons of oil to the pan, then add the onion, capsicums, and salt. Fry until soft and lightly caramelised; around 10 minutes. Add the tomato paste and honey and fry for another minute, adding a little water if it starts to dry out. Return the eggplant back to the pan, sprinkle with 2 tablespoons of vinegar and toss well. Adjust seasonings to taste - you might need to add another tablespoon of vinegar or honey to sweeten. Toss through the grapes, capers, and pine nuts. Add the parsley leaves just before serving.

Step 3

Bring the stock to a simmer in a medium saucepan, along with the salt. Make a whirlpool in the stock with a whisk. Use a jug to pour in the polenta in a steady stream, then bring to a boil, whisking constantly to ensure there are no lumps.

Step 4

Cook for another 2-3 minutes until the polenta is starting to come away from the sides of the pan. Add the mascarpone and parmesan and adjust the seasoning if necessary.

Step 5

In a frying pan, cook the sausages over a medium-low heat for 10-15 minutes until well browned and cooked through. Cut into diagonal slices.

Step 6

To serve, ladle the polenta into warm bowls, then add a good spoonful of the vegetables and top with slices of sausages. Finish with a scattering of extra parsley and parmesan.

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