Herby sausages on polenta with red onion gravy

Method

Put 750ml (1¼pt) water in a large saucepan. Set over a high heat, cover with a lid and heat until simmering. Pour the polenta into the pan of simmering water and beat out any lumps. Reduce the heat to low and let it bubble for 8-10 minutes or according to the packet instructions.

To make the gravy, heat the olive oil in a frying pan and cook the onions and rosemary over an medium heat, stirring constantly. When the onions are just starting to soften, reduce the heat, cover and leave to soften slowly in their own juices. After 10-15 minutes, stir in the flour and cook for about 1 minute until it is no longer pale. Add the redcurrant jelly, wine and stock and bring to the boil. Leave to bubble away gently for 15 minutes while you cook the sausages.

Preheat the grill to high. Put the sausages on a grill pan and cook for about 15 minutes, turning halfway through, until cooked. Beat the butter and Parmesan into the polenta and season. Beat remaining butter into the gravy and season. Serve the polenta topped with the sausages and gravy.