Place milk, dairy spread, flour and nutmeg (if using) into a cold saucepan all at the same time, then bring to the boil over medium heat whisking constantly until thick, smooth and glossy

Stir in cheese until melted. Remove from heat and set aside

Heat the olive oil in a large frying pan and cook the sausages over medium heat for 10 minutes until well browned and cooked through. Transfer to a warm plate and cover loosely with foil

Bring the stock and milk to boil in a medium saucepan. Whisk in the polenta in a steady stream and cook, stirring, for 3-5 minutes or until soft and creamy. Season to taste.

Pour polenta mixture onto a serving plate, pour over béchamel sauce and top with sausages and caramelised onions