One-pan sausage bake
8 thick beef sausages (1.2kg)
400g yellow bell peppers, thickly sliced
100g red onion, cut into wedges
375g cherry tomatoes
750ml chicken stock
170g instant polenta
180ml pouring cream
20g finely grated Parmesan
¼ cup loosely packed fresh small basil leaves
Preheat oven to 200°C. Heat a large flameproof baking dish over high heat. Cook sausages until browned all over. Add bell pepper and onion; season. Roast, uncovered, for 15 mins. Add tomatoes, roast for a further 15 mins or until sausages are cooked through and the vegetables are tender.
Meanwhile, bring stock to the boil in a saucepan. Stir in polenta and reduce heat to low; cook, stirring, for 5 mins or until polenta thickens.
Stir in cream; simmer, stirring, for 5 mins or until polenta thickens. Stir in Parmesan; season to taste. Serve immediately.
Serve sausages and vegetables with polenta. Sprinkle with basil.