19th October 2020
Baked Sausages with Wet Polenta and Gremolata
For UK Sausage Week, we’ve asked our head chef to share a simple dish you can make at home that celebrates British bangers. Remember to always use your local butcher for the best quality sausages that are environmentally friendly.
8 quality sausages
4 tbsp olive oil
100 grams flat parsley, chopped
3 lemons, zest and juice
2-3 cloves of garlic, crushed
1 bay leaf
3 thyme sprigs
250g instant polenta
Serves 3 - 4
Pre-heat your oven to 200C and cook the sausages for 15-20 mins.
To make the gremolata, combine the olive oil, finely chopped parsley, garlic and the lemon zest & juice.
For the polenta, bring the milk to the boil with 500ml water, the bay and thyme. Turn off the heat and leave to infuse for 20 mins, then fish out the herbs and bring back to the boil.
Add the polenta in a steady stream, whisking steadily. Cook for 1 min until thickened, then stir in the butter and Parmesan.
Spoon into serving bowls. Top with the sausages and drizzle over the gremolata.