Polenta e Salsicce
Serves 4-6 People
Ingredients:
- 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
Method:
- 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