Polenta e Salsicce

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Polenta with Sausage

  Serves 4-6 People


  • 1 lb Cornmeal
  • 6 Pork Sausages, lean and cut into 1/2 inch slices
  • 7 tbsp Extra Virgin Olive Oil
  • 2 – (796 ml) cans of Italian Plum Tomatoes, finely chopped
  • 1/2 oz Dried Mushrooms, soaked in water and chopped
  • 1 Carrot, chopped
  • 1 stalk of Celery, chopped
  • 1 Onion, chopped
  • 1 Bay Leaf, chopped
  • 1/2 bottle Red Wine
  • Grated Parmigiano-Reggiano
  • Salt and Pepper


  • Heat the oil in a casserole and saute the onion, celery and chopped carrot; add the sausage and saute
  • Skim off the fat if necessary, pour the red wine over the mixture and allow to evaporate; add the mushrooms
  • Saute gently and add the tomatoes and bay leaf; cook for 20 minutes
  • For the polenta, in another casserole, boil 6 cups of salted water.  Pour in the cornmeal very slowly, stirring carefully with a wood spoon to avoid lumps forming
  • Continue cooking, stirring constantly, for 20 minutes
  • To serve, spoon the polenta onto a plate and top with the sauce
  • Top with a generous amount of grated Parmigiano-Reggiano
  • Serve immediately