Fry the sausage in a splash of oil until the fat has rendered and the sausage has become crispy.
Spoon the sausage out of the plan with a slotted spoon, remove the pan from the heat and add the garlic and thyme.
Fry the garlic and thyme in the fat for a few minutes.
Add the red wine to deglaze the pan and return to the heat. Bring to the boil and add the mushrooms and cooked sausage.
Simmer over a medium heat until the mushrooms are soft with a bit of moisture still left in the pan.
Preheat the oven grill.
In an oven proof frying pan mix the polenta and stock with a whisk. Bring to a boil, reduce the heat and simmer while constantly whisking for about 10 minutes until the polenta pulls away from the sides of the pan.
Remove from the heat and stir in the Parmesan and butter.
Spoon the mushroom mixture evenly over the polenta and sprinkle the feta and tomatoes over the top.
Place under the grill for 5 – 10 minutes until the tomatoes are blistered and the cheese a golden brown (keep checking that it does not burn).
Sprinkle with fresh torn basil and serve with a glass of wine.
Recipe reprinted with permission of HeinStirred
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