Grilled Sausage, Smoked Baked Beans & Cheesy Polenta

Light your BBQ, setting it up with a direct and indirect side.

For the beans: set a skillet over the hot side of the grill, or place a frying pan on your hob. Add the olive oil, followed by the bacon and saute the bacon until the fat starts to melt. Add the onion and cook for 5 minutes until the onion softens slightly then add the garlic, and chilli flakes and cook for a minute or two, until fragrant.

Add the tinned tomatoes and tomato puree and stir, then bring to a simmer and allow to reduce for about 15 mins. Finally add the beans and leave to simmer for a further 30 minutes.

For the polenta: place a large, deep sided pot on to your hob. Add 1.5 litres cold water into the pan along with 2 tsp sea salt then bring to the boil. Add the polenta slowly in a steady stream, stirring constantly, until the polenta has thickened - the amount of time this takes will depend upon your brand of polenta, so check the packet instructions before you cook.

When the polenta is thick and creamy, add the butter and grated parmesan and stir to combine, check the seasoning and keep warm.

For the sausages: place your sausages over the indirect side on your BBQ and cook for about 25-30 minutes, until cooked through.

Transfer to the direct side of your BBQ to quickly sear for a golden outside. Leave to rest for a few minutes.

To serve, mound the polenta onto a serving dish and top with the beans and sausages. Grate over some more parmesan and sprinkle with the chopped parsley.