Country-style meatballs with polenta
Sausages in disguise.
For the meatballs
|1 Tbsp||Rice bran oil|
|6||Pork sausages, country-style|
|1 large||Red capsicum, thinly sliced|
|1||Onion, thinly sliced|
|2 Tbsp||Chopped rosemary|
|3||Garlic cloves, sliced|
|6||Sundried tomatoes, sliced|
|½ cup||White wine|
|½ cup||Chicken stock, or herb stock|
|125 g||Short round beans, trimmed|
For the polenta
- Heat the oil in a large, heavy non-stick frying pan on medium-high. Squeeze the sausage meat directly from the casings into the pan to make 4 roughly shaped meatballs from each sausage. Fry, turning often, for about 4 minutes, until golden. Remove the meatballs with tongs to drain on paper towels.
- Reduce the heat and stir-fry the capsicum, onion, rosemary and garlic for 3-4 minutes. Add the sundried tomatoes, meatballs, wine and stock and cook, covered for about 5 minutes. Add the beans and cook until crisp-tender.
- Meanwhile, bring the stock for the polenta to the boil in a saucepan. Slowly pour in the polenta, stirring continuously. Simmer, stirring for about 5 minutes. Add the butter and cheese. Serve with the sausages.
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