Sausage, Polenta & Pancetta Tray Bake. Whether you are hosting a casual brunch or craving a hearty breakfast this one-tray sausage & polenta bake is the ticket.
1¾ cups milk
1 tsp salt
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 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.