Country-style meatballs with polenta

Sausages in disguise.

For the meatballs

1 Tbsp	Rice bran oil
6	Pork sausages, country-style (Main)
1 large	Red capsicum, thinly sliced
1	Onion, thinly sliced
2 Tbsp	Chopped rosemary
3	Garlic cloves, sliced
6	Sundried tomatoes, sliced (Main)
½ cup	White wine
½ cup	Chicken stock, or herb stock
125 g	Short round beans, trimmed

For the polenta

2 cups	Chicken stock, or use herb stock
½ cup	Instant polenta (Main)
2 Tbsp	Butter
2 Tbsp	Parmesan cheese, finely grated

Directions

1. Heat the oil in a large, heavy non-stick frying pan on medium-high. Squeeze the sausage meat directly from the casings into the pan to make 4 roughly shaped meatballs from each sausage. Fry, turning often, for about 4 minutes, until golden. Remove the meatballs with tongs to drain on paper towels.
2. Reduce the heat and stir-fry the capsicum, onion, rosemary and garlic for 3-4 minutes. Add the sundried tomatoes, meatballs, wine and stock and cook, covered for about 5 minutes. Add the beans and cook until crisp-tender.
3. Meanwhile, bring the stock for the polenta to the boil in a saucepan. Slowly pour in the polenta, stirring continuously. Simmer, stirring for about 5 minutes. Add the butter and cheese. Serve with the sausages.

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