Chorizo sausages in tomato sauce with polenta

Ingredients for 4 portions

• 8Fresh chorizos
• 1 tbspRapeseed oil
• 1Yellow onion, chopped
• 1Bell pepper, red, chopped
• 2 clovesGarlic, finely chopped
• 800 gCrushed tomatoes
• 2Bay leaves
• 1 tspOregano
• to tasteSalt
• to tasteBlack pepper

On the side

• ≈ 1 lWater, for the polenta
• 250 gPolenta, quick-cook
• 2 tbspButter
• 50 gGrated cheese

Method

1. Prick the sausages with a fork. Heat the oil in a wide saucepan over a medium heat and brown the sausages all over for about 6 minutes. Lift them out.
2. Soften the onion and pepper in the fat left in the pan for about 8 minutes. Add the garlic and cook for 1 minute more.
3. Add the crushed tomatoes, bay leaves, oregano, salt and pepper and return the sausages to the pan. Cover and simmer over a low heat for 25 minutes, until the sausages are cooked through and the sauce is thick.
4. Meanwhile, bring the water to the boil with a little salt in another saucepan.
5. Pour in the polenta in a steady stream, whisking all the time, then cook over a low heat, stirring, for about 5 minutes or as the packet says, until thick.
6. Take off the heat and stir in the butter and grated cheese.
7. Remove the bay leaves. Spoon the polenta on to plates and serve the sausages and sauce on top.

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