The polenta with white sausage sauce is a rich, flavorful, and tasty dish perfect for family lunches or with friends: an ideal recipe for the cold season. To prepare the polenta, I chose to use a slow cooker, which takes three hours to cook, but while it cooks, you can do other things without worries. However, it can be cooked the traditional way. If you want to enrich the dish, you can add some champignon mushrooms to your polenta with white sausage sauce.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 3 People
- Cooking methods: Slow Cooking, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 10.5 oz stone-ground cornmeal
- 5 cups hot water
- 2 teaspoons salt
- 3 sausages
- 1/4 cup white wine
- 1 tablespoon extra virgin olive oil
Tools
- 1 Slow cooker Crock-Pot 5.7 quarts
- 1 Pan
Steps
To prepare the polenta, I used the slow cooker and all the directions are in the dedicated article: “polenta in the slow cooker“. While the polenta cooks, prepare the sauce: remove the casing from the sausages and crumble them. In a pan, heat a tablespoon of oil and let the sausage pieces brown. Then deglaze with the white wine and cook: fifteen minutes will suffice. If necessary, add a little hot water. When the polenta is ready, serve it with the white sausage sauce on top.
Notes
Polenta should be served immediately while hot.
