POLENTA

Rustic dish, typical especially of the north-eastern regions of Italy, prepared with maize flour cooked in water for a long time inside a pot or saucepan and continually stirred up to make it consistent. Then it is poured on a wooden board or large flat dish  and eventually cut into slices.

It is possible to serve it with various seasonings: with tomato sauce, sausages, cheeses, etc.

POLENTA WITH SAUSAGES

Ingredients (for 6 persons)

For the “polenta”

• 800 gr. fine-grained cornmeal
• 3,7 litres of water
• a handful of coarse salt

For sauce

• 5 seasoned Italian sausages cut into small pieces
• 2 Kg. of fresh or peeled tomatoes
• 1 medium red onion, thinly sliced
• 5 spoons of extra-virgin olive oil
• 200 gr. of grated cheese

Bring the water to boil in large pot or saucepan

Pour the cornmeal in a thin stream into the boiling water and, whisking constantly, cook until it is thick

Continue cooking, stirring with a wooden spoon until the polenta is too thick to stir

Pour it out onto a wooden board or large plate

Heat the oil in a saucepan until it is smoking and add the sausage pieces, the tomatoes and the onion

Cook on a low flame for about 3 hours stirring from time to time with a wooden spoon 

Slice pieces of polenta off the board with a knife and place them on a board or plate with the tomato sauce and pieces of sausages

Alternate polenta and sauce and sprinkle with cheese