Today I am offering you some delicious polenta and sausage logs. They are perfect bites for a rustic dinner or a Sunday brunch. They don’t look like much, but I assure you they are really good. In short, I see them as the savory version of the classic “ugly but good” sweets. Serve them directly in their baking dish and you’ll see them disappear in no time. So, if you are a fan of polenta, like I am, you absolutely must try them.
Other polenta recipes I recommend trying:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Polenta and Sausage Logs
In this recipe, I used luganega, but you can easily replace it with regular sausage. The result will just be larger logs.
Polenta issue: I used an instant five-grain polenta flour, but regular polenta flour is fine too. I measured the water as suggested on the package, so check what’s stated on yours.
- 1.5 cups instant polenta flour
- 3 cups water
- luganega
- 2 leaves bay
- Grana Padano cheese (or Parmesan)
- extra virgin olive oil
- salt
Tools
- 1 Skillet
- 1 Saucepan
- 1 Wooden spoon
- Parchment paper
- Brush
- 1 Baking sheet
- Electric knife
Preparation of Polenta and Sausage Logs
Cut the luganega into 8-inch pieces and remove the casing: I recommend using scissors to avoid breaking the sausage.
Brush the bottom of a skillet with a little oil, add two bay leaves, and heat slightly before placing the pieces of luganega. Brown them on all sides over medium heat until they are well browned: it will take about 5 minutes. Then remove them from the skillet and set aside.
Pour the water into a saucepan, salt to taste, and bring it to a boil. When it boils, sprinkle in the polenta flour while continuing to stir with a wooden spoon. Continue cooking for the time indicated on the package.
Meanwhile, lightly brush three sheets of parchment paper with oil.
Divide the polenta into three parts. Spread one-third onto a sheet of parchment paper, shaping it into a rectangle slightly longer than the sausage.
Sprinkle the polenta rectangle with grated cheese and place the sausage in the center.
Wrap everything, using the parchment paper, forming a cylinder. At this stage, the polenta may crack, but it is easily moldable by hand; just close any cuts that may form.
Proceed in the same way with the other two rolls, then transfer them to the refrigerator for about half an hour to let them firm up.
After the cooling time, unwrap the rolls and cut them into pieces. I recommend using an electric knife because I fear they would break with a regular knife. If you don’t have this knife and wish to purchase it, you can find it online by clicking HERE.
Place the logs into a baking tray lined with parchment paper and sprinkle them with more grated cheese.
Bake the polenta and sausage logs in a preheated static oven at 392°F for 15 minutes, then switch to grill function for another 5 minutes or until they reach the desired golden color. Take them out of the oven and let them cool slightly before enjoying. Enjoy! Paola.
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