800g beef chipolata sausages
12 pickling onions, peeled
300g trussed cherry tomatoes
8 whole cloves garlic
1 litre chicken stock
1 cup polenta
1/2 cup thin cream
1/2 cup grated parmesan
preheat oven 200 deg.
heat a roasting pan over high heat. + sausages & onions. cook. turning occasionally. until brown all over.
+ tomatoes & garlic, + 1 cup water. bring to simmer.
bake in preheated oven for 20 mins.
remove from heat.
meanwhile bring stock to boil, over med heat. while continually whisking, gradually + polenta. (make sure its added in a steady stream)
reduce heat to low and cook, stirring occasionally (with a wooden spoon). continue until mixture boils and thickens.
remove from heat. + cream & parmesan
stir till well combined.
season to taste (with salt and pepper)
spoon into plates, top with sausage mixture. drizzle over some pan juices.