A unique dish, rich and super tasty to share for lunch or dinner with family and friends. The polenta is served with a flavorful and hearty sausage ragù, perfect for the colder seasons.
Start with the ragù: remove the casing from the sausages and crumble them by hand.
In a saucepan, sauté the celery, carrot, onion, and half a leek, chopped, along with the garlic and bay leaf in 2-3 tablespoons of extra virgin olive oil.
Cook the mixture over moderate heat, stirring often, until it is golden. When it's golden, add the tomato paste and the crumbled sausages and fry for a few minutes.
When the meat has changed color, deglaze with white wine and let it evaporate over high heat. Finish cooking over low heat, adding, if necessary, a few ladles of vegetable broth until the desired sauce is obtained. Adjust with salt and pepper.
Prepare the polenta: in a large pot, bring 1.6 liters of salted water to a boil; sprinkle in the cornmeal while stirring with a whisk or a wooden spoon to avoid lumps.
Continue to cook the polenta for about 40-60 minutes, stirring occasionally, until it reaches a thick and creamy consistency.
Transfer the polenta to serving plates and add the sausage ragù with a generous amount of sauce. Serve hot.
Saucepan
Large pot
Whisk or wooden spoon
Italy
| Energy (kcal) | 180.51 |
| Carbohydrates (g) | 10.85 |
| of which Sugars (g) | 2.85 |
| Fat (g) | 13.35 |
| of which Saturates (g) | 2.85 |
| Protein (g) | 4.01 |
| Fiber (g) | 1.33 |
| Sale (g) | 0.18 |
