Photo of Sausage & aubergine hotpot with polenta by WW

Sausage & aubergine hotpot with polenta

4
PersonalPoints™ per serving
Total Time
40 min
Prep
5 min
Cook
35 min
Serves
4
Difficulty
Easy
This hotpot has a rich, lightly spiced tomato sauce and is served with the ready-made polenta that can usually be found alongside the dried pasta or rice in supermarkets.

Ingredients

Aubergine

425 g, peeled and cut into small pieces

Quorn vegetarian sausage(s)

6 sausage(s), individual

Calorie controlled cooking spray

4 spray(s)

Olive Oil

1 teaspoons

Garlic

4 clove(s), finely chopped

Passata

500 g

Tomato Purèe

1 teaspoons, level

Thyme, Dried

1 teaspoons, level

Ground Cumin

1 teaspoons, level

Coriander, Dried

1 teaspoons, level

Caster Sugar

¼ teaspoons, pinch

Chilli flakes

½ teaspoons, level

Italfresco Ready Made Polenta

200 g, cut into 8 x 1cm thick slices

Coriander, fresh

3 teaspoons, leaves, to garnish

Instructions

  1. Cook the aubergine in a steamer, placed over a pan of simmering water, until very soft. This will take about 10–14 minutes. Transfer the aubergine to a bowl and mash with the back of a fork to make a coarse purée.
  2. Meanwhile, preheat the grill to high and line the grill pan with foil. Spray the sausages with the cooking spray and grill for 8 minutes, turning occasionally, until browned. Remove from the grill and cut into 1 cm slices.
  3. Put the olive oil and garlic in a medium lidded saucepan and fry for 30 seconds over a medium heat, stirring occasionally, until softened. Try not to let the garlic brown. Spray with the cooking spray and add the passata, tomato purée, thyme, cumin, coriander, sugar and chilli flakes, if using. Cook for 5 minutes, part-covered, stirring occasionally.
  4. Add the steamed aubergine, stir well and part-cover. Simmer for another 8 minutes until the sauce has reduced and thickened. Season, then add the cooked sausage and heat through for 2 minutes.
  5. While the stew is cooking, heat a griddle pan or large, nonstick frying pan. Spray the polenta slices with the cooking spray and griddle for 5–6 minutes, turning once, until golden in places. Serve the hotpot topped with the polenta and sprinkled with some coriander.

Notes

There’s nothing like the taste of fresh herbs to lift a dish. To keep them in peak condition, wrap the stalks in a damp sheet of kitchen towel and put in a loose plastic bag. They should then keep for up to 1 week in the fridge. Alternatively, chop the herbs and freeze them in a little water in ice cube trays – they will keep for up to 1 month.