Bangers and Mash with Parmesan Polenta

Name: Bangers and Mash with Parmesan Polenta
Yield: 6 servings
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

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

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

READY FOR REWARDS?

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.