Heat a deep, heavy-based frying pan with a lid over medium–high heat. Once hot, pour in the olive oil. Cut the ends off the sausages and squeeze out nuggets of meat into the pan. Fry for 5 minutes, using a wooden spoon to break the meat up into small nuggets, until they are golden and crisp. Throw in the tomatoes and leave to cook undisturbed for 2 minutes, to get some colour on the tomatoes. Add the fennel seeds, chilli flakes, rosemary and garlic and give everything a good toss. Cook for 30 seconds, then pour in the white wine to deglaze. Using a wooden spoon, scrape all that sticky goodness off the base of the pan. Let the wine simmer for 2 minutes, then pour in a quarter of the chicken stock and season with sea salt and freshly ground black pepper. Reduce the heat to low and simmer for another 5 minutes for the flavours to mingle.

Meanwhile, to prepare your polenta, bring the milk, remaining chicken stock and 450ml water (if cooking for 2) to a simmer. Add the polenta in a steady stream, whisking as you do. Continue to whisk the polenta until thickened, about 3–5 minutes. Once it’s thick and oozy, stir in the butter and cheese. Season.

Now, back to your sausage. Add the chopped greens, toss through and put the lid on the pan. Give it a minute or two to wilt, then toss, and turn off the heat. Zest the lemon over the top and add a squeeze of juice to brighten everything up. Spoon the sausage mix over the creamy polenta with extra Parmigiano Reggiano showered over the top, and a little kiss of olive oil.