A delicious way to serve polenta, mixed with luscious crème fraiche and topped with a rich fennel, sausage and dill ragu. This simple dish makes a wonderfully warming supper that can be on the table in just 35 minutes.
- Heat the oil in a frying pan and cook the fennel, fennel seeds, garlic and chilli flakes for about 10-12 minutes, stirring occasionally, until softened. If it starts to stick, add a splash of water.
- Squeeze the meat from the sausages into the pan and add the mustard, then brown for 5 minutes, using a wooden spoon to break up any clumps.
- Tip in the stock and soft cheese and bubble gently for about 10 minutes, until the sauce thickens.
- Bring 800ml (1 1/4 pints) of water to the boil and gradually mix in the polenta. Beat with a wooden spoon on the heat while bubbling for 1 minute, then stir in the crème fraiche and some seasoning, and divide between bowls. Stir the dill into the ragu then spoon on top of the polenta to serve.
See more Pork recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.