Sausage, Polenta and Pancetta Tray Bake


Sausage, Polenta and Pancetta Tray Bake

Whether you are hosting a casual brunch or craving a hearty breakfast this one-tray sausage and polenta bake is the ticket.

Sausage, Polenta and Pancetta Tray Bake Recipe

Serves 4


1¾ cups milk

¾ cup instant polenta

60g fontina cheese, chopped

¼ cup finely grated parmesan

1½ tbsp chopped marjoram, plus ½ bunch marjoram sprigs

1 egg yolk

⅓ cup extra virgin olive oil

16 gluten free pork chipolata sausages

100g thinly sliced pancetta

1 red onion, unpeeled, sliced

4 field mushrooms

300g truss baby tomatoes

1 tbsp balsamic vinegar


To make polenta, grease and line a 12.5cm x 24.5cm tin. In a saucepan bring milk and 1 tsp salt just to the boil. Add polenta in a slow, continual stream, stirring constantly with a wooden spoon. Cook 3 minutes over low heat or until mixture is smooth and grains are tender.

Remove from heat. Beat in cheeses, chopped marjoram and egg yolk. Season. Transfer mixture to prepared tin; smooth surface with a wet spatula. Cover and refrigerate 2 hours or until firm.

Preheat oven to 200°C. Heat 1 tablespoon of the oil in a frying pan over medium heat. Fry chipolatas, 2-3 minutes.

Turn out polenta; cut into 8 triangles. Arrange polenta, pancetta, onion and mushrooms on a baking tray. Top with clusters of tomatoes and marjoram sprigs. Drizzle with 2 tablespoons of the oil. Season. Bake 15 minutes.

Add sausages; increase heat to 220°C. Bake a further 10 minutes or until browned. Drizzle with combined balsamic vinegar and remaining oil. Serve.

TIP: Any leftovers would make a terrific weekend breakfast. Polenta can be made two days ahead.


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