Picture: Iain Gillespie/The West Australian

  • Serves 8 *

  • 8 weisswurst sausages *


  • 1 litre chicken stock *

  • 500g instant polenta *

  • 40g butter *

  • 1 cup milk *

  • 3 tbsp freshly grated parmesan *

  • sea salt to taste *

  • fresh basil leaves for garnish *

  • _Ratatouille _ *

  • 3 tbsp olive oil *

  • 1 brown onion, chopped *

  • 3 garlic cloves, finely chopped *

  • 1 red capsicum, chopped *

  • 1 zucchini, chopped *

  • 1 medium eggplant, diced *

  • 6 ripe roma tomatoes, chopped *

  • pinch sea salt *

  • 1 tsp sugar *

  • pinch dried chilli *

To make the ratatouille, heat the oil in a big saucepan, add all the ingredients and simmer for about 30 minutes. Set aside. Cook the sausages in dry frypan for about 20 minutes. To make the polenta, heat the stock in a big saucepan. Pour in polenta, stirring well for a few minutes until smooth and comes away from sides of pot. Stir in butter and milk until creamy. Turn off heat and stir through parmesan. Season to taste. Extra liquid can be added and stirred through to keep the polenta creamy. To serve, place polenta on to plate, top with a sausage with ratatouille on the side garnished with fresh basil leaves. Leftover polenta can be placed in a loaf tin, smoothed down flat and refrigerated overnight. Then cut into slices, grill or pan-fry and add your favourite topping.

The West Australian

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