Step 1

Heat a large frypan over medium heat. Add in sausages to brown. Once sausages are brown, remove from pan.

Step 2

In same frypan, sauté onion, garlic, capsicum, capers and mushrooms for 5 minutes. Return sausages to pan. Increase heat to high and add in wine, stirring. Once wine has reduced, add in the tin of tomatoes, stirring to combine. Bring mixture to boil. Reduce heat, cover and let simmer for 20 minutes, stirring occasionally. Remove the lid after 10 minutes of cooking to allow mixture to reduce for the final 10 minutes of cooking.

Step 3

While sausages are cooking prepare polenta.

Step 4

Bring water and chicken stock to boil In a large saucepan. Turn down heat to low. Once boiling pour in polenta, whisking constantly. Continue to stir until polenta has taken up all of the water (2-3 minutes). Remove from heat and stir in butter and two cheeses.

Step 5

Once sausage mixture has reduced, stir through olives and baby spinach.

Step 6

To serve place a spoonful of polenta, two sausages and some sauce on each plate.