Polenta e Salsiccia: Polenta with Sausage and Tomato Sauce

Polenta and salsiccia, polenta with sausage and tomato sauce, is a traditional Italian meal eaten during the winter months. You won’t be able to visit a town in the Italian Alps that doesn’t serve different types of polenta, especially polenta e salsiccia.

The recipe has also been known traditionally to be a poor dish but don’t let that fool you, because it is packed with hearty tastiness!

This rustic dish of polenta and salsiccia will not disappoint even the hungriest of members at your dining table!

Ingredients :

For the polenta:

  • 250g Polenta flour
  • 1 liter water
  • Salt
  • Butter

For the sausage in red sauce:

  • 1 onion
  • 1/2 cup white wine
  • 300g Sausage
  • 2 tablespoons Olive oil
  • 1 jar Tomato Sauce
  • Salt / Pepper
  • 1 teaspoon Sugar

INSTRUCTIONS:

  • In a large skillet heat olive oil on medium heat, add diced onion, let cook down. In a separate frying pan, cook the sausage. Remove skin from sausage, cut into smaller parts. Heat pan on medium heat and add sausage directly to pan. Let the sausage get some color on all sides, add white wine, pan on high heat. Let the alcohol evaporate then lower the heat, cover and let cook for about 15 minutes. Check the sausage, remove any excess sausage oils, add a tablespoon of water if necessary. Cook another 15 minutes on low heat.
  • Once the onions have cooked down and are transparent in the large skillet, add in tomato sauce. Keep heat on low/medium heat, the sauce should have just a little bubbling to it, not too much (see video). Add salt, pepper and sugar. Let it cook down for the same about of time as sausage.
  • Start to cook polenta. In a large pot add water and bring to a boil. Once boiling add salt, and the polenta flour, slowly, mixing with a wooden spoon at the same time. Add in butter or olive oil, put the heat to a low and continue stirring. Warning – be careful of the hot polenta – if the heat stays too high for too long the polenta will bubble out and it is sticky and burns. After the initial mix and after you’ve lowered the heat makes sure to cover as it cooks the rest of the time, 50 minutes.
  • Remove sausage from frying pan. Cut into small bites, add to tomato sauce. Let this cook down together on low heat for about 10 minutes.

  • Once polenta is cooked, place polenta in a bowl and add the sausage and sauce on top. Serve hot!

FROM ITALY TO YOUR PLATE!

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