A steaming board of polenta with sausages in tomato sauce on the table and a glass of Corvo Rosso to enjoy with friends. What else is needed to make a winter’s day a real pleasure?
To serve 4:
– 2 litres water
– Cooking salt
– 500 gr coarse-ground cornmeal
– Tomato passata
– Salt and pepper
– White onion
– Extra virgin olive oil
Step 1 – To make the sausages in sauce. Finely chop the onion and sweat it in a tablespoon of extra virgin olive oil. Once the onion is soft, add the sausages and brown them quickly. Then add the tomato passata, season and cook gently over a low heat.
Step 2 – To make the polenta. Bring a large pan of salted water to the boil, when the water comes to the boil, add the cornmeal, letting it run in thin streams through your fingers, whisking continuously. Stir for a minute or two until it thickens. Turn the heat right down and cook for about 45 minutes, stirring frequently. The polenta is ready when it begins to come away from the sides of the pan. The important thing is to stir very frequently.
Step 3 – Once the polenta is ready, pour it out onto a large wooden board and place the sausages in sauce on top. Put the board in the middle of the table so that everyone can help themselves.
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