INGREDIENTS
(Serves 4)
250g butternut squash, peeled and cut into chunks
1 medium red onion, quartered
4 medium carrots, peeled and halved lengthways
2 large turnips, peeled and cut into wedges
8-12 mild Italian or game sausages
2tbs olive oil
4 fresh sprigs of rosemary, coarsely chopped
Salt and freshly ground black pepper
150g vacuum-packed or defrosted frozen chestnuts
For the polenta
600ml full-fat milk
6tbs double cream
175g quick-cook polenta
75g Gorgonzola cheese
25g unsalted butter
Salt and freshly ground black pepper
METHOD
Preheat the oven to 190°C (Gas 5). Place the squash, onion, carrots and turnips in a roasting tin with the sausages, and drizzle over the olive oil. Sprinkle with the rosemary and season with salt and pepper to taste. Place in the preheated oven and bake for 15-20 minutes, turning occasionally until golden and cooked through.
Add the chestnuts and return to the oven for 10 minutes until the sausages and vegetables are cooked and golden.
To prepare the polenta, put the milk and cream in a pan over a medium heat and bring to the boil. Reduce the heat to a simmer and add the polenta in a thin stream. Stir well, then cook for 20 minutes or until the polenta is soft and smooth, then beat in the Gorgonzola and butter, and season with salt and pepper to taste.
To serve, divide the polenta between the plates, add the sausages, tumble the vegetables on top and serve immediately.
Taken from Paul Gayler's new book Sausages, published by Jacqui Small, £20