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Quorn Sausages with Polenta

Quorn Best of British Sausages in a tomato sauce atop a bed of polenta.

This Italian-inspired dish of creamy polenta with fresh sautéed veggies and Quorn Best of British Sausages, topped with fresh grated Parmesan and basil makes a delicious and hearty dinner.

Serves 2

35 mins

A Little Effort

meat free quorn best of british sausages

Made with Quorn Best of British Sausages

No Soy


  • 1 pack Quorn Best of British Sausages
  • 1tbsp olive oil
  • 1/3 lb dried porcini mushroom (or fresh, if available)
  • 1 onion, thinly sliced
  • 2 sprigs fresh rosemary
  • 1/3 cup vegetable stock
  • 1 ½ cup tomato puree
  • 1 cup instant polenta
  • 1 ½ cups boiling water
  • ¼ cup grated vegetarian parmesan cheese
  • 1tsp of butter


  1. Soak the porcini mushrooms in 1/2 boiling water as needed.
  2. In a medium saucepan, heat the olive oil over a medium heat. Add the onion and cook until softened, then add the rosemary and sauté for 1 minute. Remove the porcini mushrooms from their liquid (reserving the water) and roughly chop, then add to the saucepan.
  3. Add the stock to the saucepan and allow to evaporate slightly, then add the tomato puree and porcini liquid. Simmer for 5 minutes until thickened.
  4. In a separate frying pan, cook the Quorn Best of British Sausages according the pack instructions. Add to the tomato and porcini sauce.
  5. Meanwhile, to make the polenta, pour the boiling water over the polenta and stir gently with a wooden spoon until it is soft. Season, then add the butter and cheese and stir.
  6. Serve the Quorn Best of British Sausages on a bed of polenta.

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