Sausages with spicy Scotch bonnet gravy and cheesy polenta

SERVES 4

INGREDIENTS

■ 2 tbsp vegetable oil

■ 8 best-quality pork sausages

■ 3 onions

■ 4 garlic cloves

■ ½ – 1 Scotch bonnet chilli (to taste)

■ Salt and pepper

■ 2 tbsp plain flour

■ 1 tbsp tomato purée

1

Heat 1 tablespoon of the oil in a large frying pan over a medium-high heat. Add the sausages and brown for

6 to 8 minutes, turning occasionally until really golden but not cooked through.

2

Finely slice the onions, garlic and Scotch bonnet chilli.

3

Remove the sausages from the pan and set aside. Tip in the onions, garlic and chilli, along with 250ml water and a big pinch of salt and pepper. Increase the heat and rapidly boil to evaporate the water.

4

Once the water is gone and the mixture begins frying again, add the remaining 1 tablespoon of oil, reduce the heat to medium and cook for 10 to 15 minutes, stirring, until everything is caramelised.

5

Stir in the flour, tomato purée and peanut butter, and cook for ■ 1 tbsp smooth Manilife peanut butter

■ 1 tbsp liquid Maggi seasoning or

500ml beef stock

FOR THE CHEESY POLENTA

■ 200g quick-cook polenta

■ 250ml whole milk

■75g salted butter

■ 75g Parmesan

a minute longer. Add the Maggi seasoning with 500ml just-boiled water or pour in the beef stock.

6

Bring to the boil, then nestle in the sausages and their juices. Reduce the heat to low and bubble away for 12 to 15 minutes, uncovered, until the sausages are cooked through and the gravy has nicely thickened.

7

When the sausages have 5 minutes left, cook the polenta following the packet instructions then pour in the milk, melt in the butter, grate in the Parmesan and sprinkle in plenty of salt and pepper. Loosen it with some extra milk if it is too thick for your liking.

8

Spoon the polenta on to four plates and top with the sausages, then pour on the Scotch bonnet gravy to serve.