A unique, rich, and super flavorful dish 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, half a leek, garlic, and bay leaf with 2-3 tablespoons of extra virgin olive oil.
Cook the mixture over medium heat, stirring often. When it's golden, add the tomato paste and the crumbled sausages and brown them 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 consistency is achieved. Season with salt and pepper.
Prepare the polenta: in a large pot, bring 1,600 ml of salted water to a boil; pour the cornmeal in a steady stream while stirring with a whisk or wooden spoon to avoid lumps.
Continue cooking the polenta for about 40-60 minutes, stirring occasionally, until you achieve 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 |
