
Sausage & aubergine hotpot with polenta
Ingredients
Aubergine
425 g, peeled and cut into small pieces
Quorn vegetarian sausage
6 sausage(s), individual
Calorie controlled cooking spray
4 spray(s)
Olive Oil
1 teaspoon(s)
Garlic
4 clove(s), finely chopped
Passata
500 g
Tomato Purèe
1 teaspoon(s), level
Thyme, Dried
1 teaspoon(s), level
Ground Cumin
1 teaspoon(s), level
Coriander, Dried
1 teaspoon(s), level
Caster Sugar
¼ teaspoon(s), pinch
Chilli flakes
½ teaspoon(s), level
Italfresco Ready Made Polenta
200 g, cut into 8 x 1cm thick slices
Coriander, fresh
3 teaspoon(s), leaves, to garnish