Polenta with sausages, thank you aunt for teaching me this delicious recipe, what a great discovery it was. 🙂 I recommend it to anyone who wants to cook and prepare something different than… the usual polenta. A polenta to lick your lips or rather the plate as they say. Just kidding, visiting an aunt she made us sit in the kitchen, and while conversing on many topics, I kept getting distracted because I could smell a remarkable aroma coming from the pot on the stove. Aunt, what are you cooking? I finally decided to ask her. I’m making polenta with celery and sausages, she replied. It must be really good, I said, and I asked her to explain exactly how she made it. That time, to be honest, she also invited us for lunch, but unfortunately, we couldn’t accept. However, I didn’t take long to make the polenta with sausages. 🙂
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4 People
- Cuisine: Italian
Ingredients
- 1 cup Semolina
- 4 1/4 cups Water
- 2 cups Celery
- 7 oz Sausages
- to taste Chives
- to taste Fine Salt
- to taste Extra Virgin Olive Oil
- to taste Grana Padano (Grated)
Preparation
Bring the water to a boil. Salt the boiling water and cook the washed celery in large pieces for 15 minutes.
Remove the cooked celery and blend with a few tablespoons of cooking water in a food processor. Pour the blended celery cream into the pot.
Gradually add the semolina, stirring constantly with a wooden spoon to prevent lumps.
After the cooking time indicated on the package, which varies depending on the type of semolina used, add grated Grana cheese and four tablespoons of oil.
Grill the sausages, cut into chunks, in a non-stick pan, stirring often for about three minutes.
Decorate the dishes by adding grilled sausages in the center to enjoy with the polenta, and finish with a sprinkle of chives.
Polenta with Sausages
Tips for the polenta with sausages recipe It’s a special dish especially suitable for the cold autumn/winter season. The celery needs to be fresh for the best results with this recipe. COME AND TAKE A PEEK AT THE PINTEREST BOARD THE COOK WHO RECOVERS
