Polenta with sausages

0 1 minute read

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

Preparation

1. First we prepare the sausage-based sauce

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

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

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

1. Add the tomato sauce

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

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

1. Grease a baking dish with a drizzle of oil

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

1. Spread the sausage sauce and grated Parmesan on top

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

1. Cover with plenty of grated Parmesan cheese

Bake in a preheated oven at 180 degrees for about half an hour
Serve hot
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