Sausage and Leek Ragu with Creamy Polenta Bowl

• 400 g plant-based sausages
• olive oil
• 1 onion finely chopped
• 1 leek finely sliced
• 2 garlic cloves minced
• 3/4 tsp fennel seeds ground
• 1/2 tsp chilli flakes
• 2 sprigs rosemary one sprig finely chopped, one with leaves picked
• 150 ml dry white wine
• 150 ml plant-based cream
• 150 ml vegetable stock
• salt & freshly ground black pepper

POLENTA

• 250 ml plant-based milk (oat milk recommended)
• 160 g polenta
• 50 g plant-based butter
• 50 g plant-based parmesan

1. Make a lengthwise cut down each sausage and remove the skins. Heat a generous splash of olive oil in a large frying pan over medium heat. Tear the sausage meat into small pieces and fry for 5–6 minutes, stirring frequently, until golden and slightly crisp at the edges. Transfer to a bowl with a slotted spoon and set aside.

2. In the same pan, add the chopped onion, sliced leek and a pinch of salt. If needed, add a little more oil. Fry for 10–12 minutes, stirring often, until the vegetables are soft and translucent. Stir in the garlic, ground fennel seeds, chilli flakes and the finely chopped rosemary, and cook for about a minute to release their aroma.

3. Turn the heat up and pour in the white wine. Let it bubble for 2–3 minutes until it has mostly evaporated. Return the fried sausage to the pan, then add the cream, vegetable stock and a pinch of salt. Bring to a gentle simmer, reduce the heat to low, cover and cook for 25 minutes. Remove the lid and simmer for another 5–10 minutes until the sauce has reduced and become thick and glossy. Taste and adjust seasoning.

4. While the ragu simmers, prepare the polenta. In a large saucepan bring the plant milk, 1 litre of water and a good pinch of salt to the boil. Reduce to a low heat and, whisking continuously, gradually add the polenta. Simmer, whisking regularly, for 25–35 minutes until thick, fluffy and no longer sticking to the pan. (If using quick-cook polenta, cook for 4–5 minutes and make it just before serving.) Remove from the heat and stir in the plant-based butter and parmesan until melted. Season to taste.

5. Heat a splash of olive oil in a small frying pan over medium-high heat. Add the picked rosemary leaves and fry for 20–30 seconds until crisp; watch carefully so they don’t burn.

6. Divide the polenta between bowls and spoon the sausage and leek ragu on top. Finish with the crispy rosemary, a sprinkle of extra chilli flakes if desired, and a good grind of black pepper. Serve immediately.