Easy Cheese Béchamel Sauce- 1 cup Devondale Full Cream Long Life Milk
- 1 tablespoon Devondale Dairy Soft Spread
- 2 tablespoons plain flour
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup Devondale Tasty All Rounder Shredded Cheese
- Salt and white pepper, to taste
Polenta and Italian Sausages- 8 thick Italian sausages
- 3 cups chicken stock
- 1 cup Devondale Milk
- 1 cup instant polenta
- Salt and cracked black pepper, to taste
- Caramelised onions or caramelised onion relish, to serve
| Easy Cheese Béchamel Sauce- 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
Polenta and Italian Sausages- 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
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