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Brett and Marie - Veal and Sausage

in Tomato Sauce with Crispy Polenta

Prep time: 30 mins    Cook time: 1 hour 30 mins (+ chilling)    Serves: 4

Ingredients

Polenta

750ml vegetable stock

125ml  thickened cream

170g instant polenta

1 tbs finely chopped fresh rosemary

40g butter

50g finely grated parmesan

Nonna's Tomato Sauce

2 tbs olive oil

100g-piece pancetta, cut into 1cm pieces

200g pork sausages, squeezed out of their skins

200g veal mince

1 red onion, finely chopped

6 garlic cloves, crushed

1 bunch parsley stalks, finely chopped

2 tsp dried Italian herbs

2 tbs tomato paste

400g can crushed tomatoes

500ml chicken stock

2 tsp brown sugar

Salt and pepper, to season

2 tbs chopped fresh thyme

2 tbs chopped fresh sage

1/2 cup chopped flat-leaf parsley

Method

  1. To make polenta, grease a 20cm x 30cm lamington pan.
  2. Place stock and cream in a medium saucepan over medium heat and bring to a simmer. Gradually whisk in polenta. Add rosemary and cook, stirring, for 5-8 minutes or until polenta is softened and thickened. Season well. Stir in butter and parmesan.
  3. Pour polenta into prepared pan. Smooth over to level, then set aside to cool completely. Refrigerate for 1 hour or until firm.
  4. Meanwhile, to make sauce, heat oil in a large saucepan over medium heat. Add pancetta and cook, stirring occasionally, for 5 minutes or until browned. Remove and set aside.
  5. Add sausages to same pan. Cook, breaking up lumps, for 5 minutes or until browned. Remove and set aside.
  6. Add veal to pan and cook, breaking up lumps, for 5 minutes or until browned. Remove and set aside.
  7. Add onion to same pan and cook, stirring, for 3 minutes or until softened.
  8. Return pancetta, sausage and veal to pan. Stir in garlic, parsley and Italian herbs. Cook, stirring, for 1 minute. Stir in tomato paste and cook, stirring, for 1 minute. Stir in tomatoes, stock and sugar. Season and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 1 hour or until thickened. Stir in thyme, sage and parsley.
  9. Invert cooled polenta onto a clean surface and cut into 4cm squares.
  10. Preheat a greased chargrill pan over medium heat. Add polenta squares and cook for 2 minutes on each side or until golden.
  11. Divide polenta squares among serving plates. Spoon over sauce to serve.
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