Polenta with sausage sauce is a truly excellent main dish, especially during the winter season.
In this dish, the rather neutral flavor of polenta is enriched by the tomato sauce in which the sausage is cooked, while a generous sprinkle of grated cheese (Parmesan or Pecorino, interchangeably) and a good glass of red wine are the perfect complements to enjoy it to the fullest.
The preparation times for this recipe vary depending on the type of flour used. I, in fact, used an instant polenta flour, thus significantly reducing the cooking times, but if you have time, a copper pot and, above all, a good bicep, you can also opt for a different flour that requires longer cooking times.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Medium
- Cost: Economical
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 1 small carrot (small)
- 1 stalk celery
- Half onion
- 4 sausages
- 700 g tomato sauce
- A few leaves basil
- 250 g instant polenta
- 1 L water
- to taste salt
- to taste cheese (grated)
- Half glass red wine
- to taste extra virgin olive oil
Tools
- 1 Knife
- 1 Kitchen scale
- 2 Pots
- 1 Hand whisk
- 4 Dishes for polenta
- 1 Ladle
- 1 Wooden spoon
- 1 Glass
Steps
To prepare the polenta with sausage sauce, start with the latter.
In a pot with high edges, sauté a mixture of celery, carrots, and onion in a base of extra virgin olive oil.
Then add the sausages and let them brown on all sides for a few minutes, then deglaze with red wine. Once the alcohol has evaporated, add the tomato sauce and salt. Cover and let cook for 50 minutes over moderate heat. Stir occasionally with a wooden spoon and, 10 minutes before the end of cooking, add a few fresh basil leaves.
Meanwhile, in another pot, bring the salted water necessary to cook the corn flour to a boil. Follow the instructions on the package for cooking the polenta. Stir with a hand whisk to avoid lumps.
Once ready, pour a few ladles of polenta into the various scifette, the characteristic wooden plates for polenta, and top with the tomato sauce and whole or sliced sausage.
For those who appreciate it, finish the dish with plenty of grated cheese😉 .
