Sausage and capsicum casserole with parmesan polenta

Instructions

1. Heat a medium saucepan over medium-low heat and add the olive oil, onion and garlic. Fry for about 8-10 minutes until fragrant and lightly browned. Increase the heat to medium, then add the sausages and fry until lightly browned.
2. Add the capsicum and fry for 1 minute, then add the passata and oregano and season well with salt and pepper. Bring to a simmer, then cover and reduce the heat to low. Simmer for 30 minutes, or until the sausages are cooked through.
3. Add the cherry tomatoes to the pan and simmer, covered, for a further 10-15 minutes, or until the sauce is thickened. Stir through the red wine vinegar.
4. While the sausages are cooking, prepare the polenta by bringing the milk and stock, or water, to a simmer in a medium saucepan. Whisk in the polenta and salt, then reduce the heat to very low. Keep at low heat for about 30 minutes, whisking occasionally (around every 5 minutes), or until the polenta is smooth and the consistency you like. Just before serving, whisk through the cold butter and parmesan. Taste and adjust the seasoning. Serve the sausages and sauce with a generous portion of polenta scattered with basil leaves.