Creamy polenta makes the perfect accompaniment to Quorn Italian Sausages! Served with a porcini mushroom and tomato sauce with rosemary, this dish works as both a quick mid-week meal or a special weekend dinner.
1/3 lb dried porcini mushroom (or fresh, if available)
1 onion, thinly sliced
2 sprigs fresh rosemary
1/3 cup vegetable stock
1 ½ cup tomato puree
1 cup instant polenta
1 ½ cups boiling water
¼ cup grated vegetarian parmesan cheese
Pad of butter
Soak the porcini mushrooms in 1/2 boiling water as needed.
In a medium saucepan, heat the olive oil over a medium heat. Add the onion and cook until softened, then add the rosemary and sauté for 1 minute. Remove the porcini mushrooms from their liquid (reserving the water) and roughly chop, then add to the saucepan.
Add the stock to the saucepan and allow to evaporate slightly, then add the tomato puree and porcini liquid. Simmer for 5 minutes until thickened.
In a separate frying pan, cook the Quorn Meatless Italian Sausages according the pack instructions. Add to the tomato and porcini sauce.
Meanwhile, to make the polenta, pour the boiling water over the polenta and stir gently with a wooden spoon until it is soft. Season, then add the butter and cheese and stir.
Serve the Quorn Meatless Italian Sausages on a bed of polenta.
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