Sausages With Parmesan Polenta - cooking recipe

Ingredients

4 None venison or pork sausages
1 head garlic
1 tbsp vegetable oil
2 None small red onions, sliced
2/3 cup white wine
3 tbsp cranberry sauce
3 cups chicken stock
1 cup plus 2 tbsp quick-cooking polenta
1/2 cup finely grated Parmesan cheese
None None Handful fresh chopped basil
None None Roasted vine tomatoes to serve

Preparation

Preheat oven to 425\u00b0F. Place sausages in a roasting pan. Bake for 10 mins. Wrap garlic in foil; add to pan. Bake for a further 20 mins until sausages are golden and cooked and garlic is tender.
Heat the oil in a pan; saute the onions for 5 mins until soft. Add wine and cranberry sauce; simmer for 2 mins. Add sausages to the pan. Cover; simmer for 7 mins until the sauce thickens.
Squeeze the garlic flesh from the skins; crush to a paste. Bring stock to the boil in a pan. Add the polenta in a steady steam, stirring, until mixture boils and thickens. Reduce heat; add garlic, cheese and basil. Season. Spoon the polenta onto two plates. Place sausages on top; spoon the sauce over the sausages. Serve with tomatoes.