Focaccia
Try our incredibly moreish Italian bread glistening with olive oil and studded with rosemary for a satisfying side dish
Spicy sausage and polenta lasagne
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 1½ tsp olive oil
- 1 onionfinely chopped
- 1 celery stickfinely chopped
- 1 carrotfinely chopped
- 6-8 Italian sausagescasings removed
- 2 garlic clovesfinely sliced
- 1 tsp dried chilli flakes
- 2 x 400g tins of plum tomatoes
- handful of flat-leaf parsleychopped
- 100g pecorinofreshly grated
- 150g mozzarellacut into thin slices
- crusty breadto serve
Basic polenta
- 1l vegetable stock or water
- 225g coarse polenta
Nutrition: (6)
- kcal542
- fat32.6g
- saturates14.1g
- carbs35.8g
- sugars8.7g
- fibre4.3g
- protein24.1g
- salt2.3g
Method
step 1
To make the polenta, put the stock or water in a large pan and bring to the boil. Gradually whisk in the polenta. Reduce the heat and simmer for 20 mins, stirring frequently. Season to taste.
step 2
Heat the oil in a pan over a low heat and slowly cook the onion, celery and carrot until lightly coloured.
step 3
Crumble the sausagemeat into the pan, then break up any large clumps with a spoon. Add the garlic, chilli and tomatoes, and simmer for 40 mins, then add the parsley.
step 4
Heat the oven to 180C/160C fan/gas 4. Lightly oil a 23cm square ovenproof dish. Cover the base of the dish with a third of the sausage and tomato sauce, then add a thin layer of polenta. Sprinkle over a third of the pecorino and lay a third of the mozzarella slices on top. Repeat these layers twice more, finishing with a layer of polenta and the cheeses. Bake for 40 mins until bubbly and golden. Leave to stand for 5-10 mins before serving with crusty bread.
