Sausage and Lentil Stew With Cheesy Polenta
A rich sausage, mushroom and lentil stew served with creamy, cheesy polenta.
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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.
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