Hearty and full of flavour, this sausage and polenta dish is comfort in a bowl.


  • 50 ml olive oil
  • 4 large Italian sausages (350g)
  • 1 York cabbage, trimmed and cut into 4 quarters with stem left intact
  • 1 onion, peeled and quartered
  • 1/2 bulb of garlic (cut across the centre)
  • 100 mls chicken stock
  • 100 mls white wine
  • 2 tbs balsamic vinegar
  • 1 tbs golden brown sugar
  • A stick of cinnamon
  • A sprig of sage
  • A few dots of butter
  • Salt and pepper

For the polenta

  • 200 ml milk
  • 100 ml water
  • A sprig of thyme
  • 100g instant polenta
  • 60g butter
  • 80g Parmesan, grated
  • Salt and white pepper


  1. Set the oven to 180 degrees.
  2. Put the olive oil into a wide pan, heat a little then put in the sausages and cabbage, cut side down. Add the onion and garlic then colour everything lightly for a five minutes or so.
  3. Add the chicken stock, white wine, balsamic vinegar, sugar, cinnamon, sage and butter.
  4. Season, then cover and put in the oven for 30 minutes.
  5. When the sausages are nearly ready, in another pot bring the milk, water and thyme up to a simmer. Whisk in the polenta in a continuous stream. Cook over a gentle heat for three to four minutes whisking frequently.
  6. Remove the thyme then add in the butter, parmesan, salt and pepper and keep warm.
  7. Dollop the polenta onto warm plates and serve with the sausage, cabbage and a drizzle of the balsamic juice.