Polenta with sausages

  • Difficulty: medium
  • Time: 1 hour
  • Servings: 4 people
  • Calories: 708 / serving

We offer you polenta with sausages, a very simple classic recipe that is also found in the Artusi book. In this photo recipe we used a stone-ground wholemeal polenta which therefore does not have a bright yellow color, but on the other hand is very tasty and rich in fibers as well as in the substances of the corn germ, but which requires 50 minutes of cooking; for a faster preparation, use precooked polenta as well.

Ingrediants

  • 8 large slices of polenta made to cool and solidify
  • 300 gr of fresh sausage
  • olive oil to taste
  • half a glass of dry white wine
  • 1 glass of tomato puree
  • Salt to taste
  • grated parmesan to taste
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Preparation

    1. First we prepare the sausage-based sauce

polenta and sausages 01

    1. Remove the casing that covers the sausage and put it in a saucepan with a little extra virgin olive oil

polenta and sausages 01

    1. Brown it trying to crumble it by mixing it with a wooden spoon

polenta and sausages 01

    1. When it is browned, wet it with the white wine and let it evaporate

polenta and sausages 01

    1. Add the tomato sauce

polenta and sausages 01

    1. Season with salt and cook the sauce, it will take about 20 minutes. The sauce can be stored for a few days in the refrigerator, and therefore you can do it well in advance

polenta and sausages 01

    1. Three quarters of an hour before going to the table, gather all the ingredients: the cold and firm polenta, the sausage sauce (no need to reheat it if you had kept it in the refrigerator) and the grated Parmesan
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polenta and sausages 01

    1. Grease a baking dish with a drizzle of oil

polenta and sausages 01

    1. Make a layer of slices of polenta cut into small pieces

polenta and sausages 01

    1. Spread the sausage sauce and grated Parmesan on top

polenta and sausages 01

    1. Make another layer of polenta slices and cover with the remaining sausage sauce

polenta and sausages 01

    1. Cover with plenty of grated Parmesan cheese

polenta and sausages 01

  1. Bake in a preheated oven at 180 degrees for about half an hourpolenta and sausages 01
  2. Serve hotpolenta and sausages 01
  3. Sprinkle with more grated Parmesan to taste This is recipe no. 232 “YELLOW FLOUR POLENTA WITH SAUSAGES” from Artusi’s book Science in the kitchen and the art of eating well. Photo by Debora Dienstmann