Sausages With Parmesan Polenta

• 4 None venison or pork sausages
• 1 head garlic
• 1 tbsp vegetable oil
• 2 None small red onions, sliced
• 2/3 cup white wine
• 3 tbsp cranberry sauce
• 3 cups chicken stock
• 1 cup plus 2 tbsp quick-cooking polenta
• 1/2 cup finely grated Parmesan cheese
• None None Handful fresh chopped basil
• None None Roasted vine tomatoes to serve

1. Preheat oven to 425u0b0F. Place sausages in a roasting pan. Bake for 10 mins. Wrap garlic in foil; add to pan. Bake for a further 20 mins until sausages are golden and cooked and garlic is tender.
2. Heat the oil in a pan; saute the onions for 5 mins until soft. Add wine and cranberry sauce; simmer for 2 mins. Add sausages to the pan. Cover; simmer for 7 mins until the sauce thickens.
3. Squeeze the garlic flesh from the skins; crush to a paste. Bring stock to the boil in a pan. Add the polenta in a steady steam, stirring, until mixture boils and thickens. Reduce heat; add garlic, cheese and basil. Season. Spoon the polenta onto two plates. Place sausages on top; spoon the sauce over the sausages. Serve with tomatoes.

pork sausages, garlic, vegetable oil, red onions, white wine, cranberry sauce, chicken stock, polenta, parmesan cheese, handful, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/26672 (may not work)