Instructions
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For salsa verde, place garlic and anchovy in a mortar and pestle and pound to form a paste.
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Add parsley and capers and pound until a rough paste forms.
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Stir through olive oil. Set aside.
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Preheat oven to 200°C. Toss mushrooms in olive oil, season with salt and pepper, place onto a baking paper lined oven tray and roast for 20 minutes.
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At the same time, place sausages on a second baking paper lined oven tray and roast for 20 minutes, turning over half way through.
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Meanwhile, bring stock and milk to the boil in a medium, heavy based saucepan.
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Rain in the polenta, whisking continuously, then simmer for 10 minutes, stirring frequently.
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Stir through grated parmesan and season to taste.
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To serve, pour polenta onto a serving plate, add sausages and roasted mushrooms.
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Drizzle with salsa verde and sprinkle with grated parmesan.
