Pot roast Italian sausages with spring cabbage and polenta

1 Set the oven to 180 degrees.

2 Put the olive oil into a wide pan, heat a little, then put in the sausages and cabbage, cut side down. Add the onion and garlic, then colour everything lightly for five minutes or so.

3 Add the chicken stock, white wine, balsamic vinegar, sugar, cinnamon, sage and butter.

4 Season, then cover and put in the oven for 30 minutes.

5 When the sausages are nearly ready, in another pot bring the milk, water and thyme up to a simmer. Whisk in the polenta in a continuous stream. Cook over a gentle heat for three to four minutes, whisking frequently.

6 Remove the thyme, then add the butter, Parmesan, salt and pepper and keep this warm.

7 Dollop the polenta onto warm plates and serve with the sausage, cabbage and a drizzle of the balsamic juice.