Cheesy polenta adds even more richness to this satisfying dish.
Ingredients
Serves: 4
Timing: 1 hour
For the beans:
- 2 tbsps olive oil
- 4 slices of smoked streaky bacon, diced
- 1 onion, finely diced
- 4 cloves of garlic, minced
- 1 tsp chilli flakes
- 1 x 400 gram tin chopped tomatoes
- 1 tbsp tomato puree
- 2 x 400 gram tins of cannellini beans, drained and rinsed
- 8 butchers sausages
For the polenta:
- 1.5 litres water
- 2 tsp sea salt
- 300 grams polenta
- 100 grams parmesan, finely grated, plus extra to garnish
- 75 grams unsalted butter
To serve:
Handful of finely chopped parsley
Method
For the beans:
- Light your BBQ, setting it up with a direct and indirect side.
- Set a skillet over the hot side of the grill, or place a frying pan on your hob. Add the olive oil, followed by the bacon and saute the bacon until the fat starts to melt. Add the onion and cook for 5 minutes until the onion softens slightly then add the garlic, and chilli flakes and cook for a minute or two, until fragrant.
- Add the tinned tomatoes and tomato puree and stir, then bring to a simmer and allow to reduce for about 15 minutes. Finally add the beans and leave to simmer for a further 30 minutes.
For the polenta:
- Place a large, deep sided pot on to your hob. Add 1.5 litres cold water into the pan along with 2 tsp sea salt then bring to the boil. Add the polenta slowly in a steady stream, stirring constantly, until the polenta has thickened - the amount of time this takes will depend upon your brand of polenta, so check the packet instructions before you cook.
- When the polenta is thick and creamy, add the butter and grated parmesan and stir to combine, check the seasoning and keep warm.
For the sausages:
- Place your sausages over the indirect side on your BBQ and cook for about 25-30 minutes, until cooked through.
- Transfer to the direct side of your BBQ to quickly sear for a golden outside. Leave to rest for a few minutes.
- To serve, mound the polenta onto a serving dish and top with the beans and sausages. Grate over some more parmesan and sprinkle with the chopped parsley.
