It's winter, it's cold, so it's the perfect time for a ragu
400 g sausages, cut into chunks, 1 tsp smoked paprika, 1 onion, chopped, 150 g button mushrooms, sliced, 400 g can chopped tomatoes, 1 tbsp vinegar, 2 tbsp sun-dried tomato paste, 600 ml milk, 200 g quick-cook polenta, 75 g mature Cheddar, grated, 2 tbsp freshly grated Grana Padano, fresh parsley leaves, to garnish
Fry the sausages, paprika and onion in a non-stick pan to brown. Add the mushrooms and cook for a few mins before pouring in the tomatoes, vinegar and sun-dried tomato paste. Bring to the boil, then reduce the heat, cover and simmer for 10 mins for it to thicken slightly.
While the ragu is cooking, pour the milk into a separate pan. Add 400ml water and a pinch of salt. Bring to the boil, add the polenta and stir continuously for 1 min, or as directed on the pack.
Remove the pan from the heat and stir in the Cheddar and Grana Padano. Spoon into bowls and serve with the ragu and a sprinkling of parsley, if using.
400 g sausages, cut into chunks, 1 tsp smoked paprika, 1 onion, chopped, 150 g button mushrooms, sliced, 400 g can chopped tomatoes, 1 tbsp vinegar, 2 tbsp sun-dried tomato paste, 600 ml milk, 200 g quick-cook polenta, 75 g mature Cheddar, grated, 2 tbsp freshly grated Grana Padano, fresh parsley leaves, to garnish
While the ragu is cooking, pour the milk into a separate pan. Add 400ml water and a pinch of salt. Bring to the boil, add the polenta and stir continuously for 1 min, or as directed on the pack.
Remove the pan from the heat and stir in the Cheddar and Grana Padano. Spoon into bowls and serve with the ragu and a sprinkling of parsley, if using.
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