Cheesy polenta might just be one of the best side dishes there is, and when it’s served with sausage and lentil stew, it’s a match made in heaven!
This is comfort food to the max. The polenta is soft and creamy, the sausage stew is full of rich flavours. It’s really filling – perfect after a long, busy day.
Polenta is criminally underused. It takes a little bit of effort, but with the right flavours it is just incredible.
And if you don’t want to use polenta (I’ll forgive you, I suppose!) this sausage and lentil stew would go really well with mashed potato, baked potato, pasta or rice.
Sausage and Lentil Stew With Cheesy Polenta – The Ingredients
- For the sausage and lentil stew – for the stew, you’ll start with onion and chestnut mushrooms. You’ll then add cooked sausages (you can use leftover cooked sausages from breakfast, or just roast them in the oven or fry them before making the stew). The stew is finished with tinned green lentils, which are handy because you don’t need to precook them, passata and a little rosemary and thyme.
- For the cheesy polenta – the polenta is simmered in milk, then we add butter and grated cheese (ideally Gouda, but any good melty cheese like cheddar will do too).
More sausage recipes that you might enjoy:
- Creamy Sausage Gnocchi
- Sausage and Cheese Frittata
- Sausage and Broccoli Pasta
- Sausage and Cranberry Spaghetti
- Smoked Cheese Sausage Rolls
Sausage and Lentil Stew With Cheesy Polenta
A rich sausage, mushroom and lentil stew served with creamy, cheesy polenta.
Ingredients
For the cheesy polenta
- 1.4 litres milk
- 1 teaspoon salt
- 200 grams polenta
- 50 grams butter
- 100 grams grated cheese e.g. Gouda or cheddar
For the sausage and lentil stew
- 1 tablespoon olive oil
- 1 onion
- 200 grams chestnut mushrooms
- 6 good quality sausages cooked
- 2 x 400 grams green lentils tin or can
- 680 grams passata
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
Instructions
- Start with the polenta. Put a large saucepan on a medium heat and add the milk and salt. Gradually pour in the polenta, whisking all the time. Turn the heat down to low and cook for 15-20 minutes while you cook the stew, whisking regularly.
- In another large pan, add the olive oil. Peel and finely chop the onion – add to the pan and cook on a medium heat for two minutes.
- Cut the mushrooms in half and add to the pan: cook for another 2-3 minutes.
- Slice the sausages into rounds and add to the pan, along with the lentils (drained), passata, rosemary and thyme. Simmer for ten minutes.
- Return to the polenta. Add the butter and cheese and whisk until it is melted and well combined. Taste and add more salt and some pepper if needed.
- To serve, spoon the polenta into bowls and top with a ladleful of the sausage stew.
Video
Nutrition
Calories: 1056kcalCarbohydrates: 92gProtein: 52gFat: 54gSaturated Fat: 22gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 145mgSodium: 1399mgPotassium: 2025mgFiber: 24gSugar: 20gVitamin A: 1591IUVitamin C: 19mgCalcium: 501mgIron: 9mg
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Creamy, cheesy polenta with a sausage and lentil stew – it’s comfort food to the max!