Bangers and Mash with Parmesan Polenta

This British-inspired meal is easy to make with juicy tender sausages served on a thick polenta, perfectly creamy and topped with Parmesan cheese to create an exquisite unique taste. Perfect for breakfast or weekend brunch.

  • Prep: 15 min
  • Cooking: 20 min
Yields 6 servings
bangers and mash with parmesan polenta
The recipe in this video is perfect for breakfast or weekend brunch. This British-inspired meal is easy to make with juicy tender sausages served on a thick polenta, perfectly creamy and topped with Parmesan cheese to create an exquisite unique taste.

Ingredients

  • 6 sausages / veal poultry or your choice
  • 3 cups (750 mL) low-sodium chicken broth
  • 2 tbsp (30 mL) sun-dried tomatoes thinly sliced
  • 3/4 cup (180 mL) cornmeal
  • 2 oz (60 g) Canadian Parmesan grated
  • 1/4 cup (60 mL) fresh chives chopped
  • Salt and freshly ground pepper to taste
  • 1/4 cup (60 mL) fresh parsley chopped
  • 2 tbsp (30 mL) fresh basil thinly sliced
  • 1 tsp (5 mL) olive oil

Preparation

In a skillet, cook sausages on low heat until thoroughly cooked.

Meanwhile, in a saucepan, bring chicken broth to a boil with sun-dried tomatoes. Gradually stir in cornmeal with a wooden spoon and let cook on medium-low heat, stirring often, until thick and creamy. Blend in Canadian Parmesan and half of chives. Add pepper to taste.

In a bowl, mix remaining chives, parsley, basil and olive oil. Season with salt and pepper. Serve polenta with the sausages.

Tips

Cheese alternative: Canadian Sharp Cheddar.

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Nutrition

Nutritional Information

per serving
Energy: 217 Calories
Protein: 19 g
Carbohydrate: 15 g
Fat: 10 g
Fibre: 1.4 g
Sodium: 562 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 12 % / 135 mg
Vitamin B12: 54 %
Zinc: 29 %
Phosphorus: 23 %
Niacin: 22 %