Polenta with sausage sauce

See the recipe by Molino Soncini Cesare

Molino Soncini Cesare stone-milled polenta flour250g
water1.5 litres

Ingredients for the filling/topping

450g fresh Italian sausage (chopped into pieces), 1 chopped celery, 1 cubed carrot, 1 chopped onion, 4 tablespoons extra-virgin olive oil, 30ml red wine, 2 sachets of cornstarch, handful of parsley, sachet of tomato puree, salt and pepper


For the sauce: lightly fry the carrot, onion and celery in a little oil. Add the sausage and cook for 5 minutes. Add the wine and simmer until it evaporates; now add 300ml of water and the tomato puree. Cover, reduce the heat to a minimum and cook for an hour, stirring every now and again. Once nearly cooked, taste for salt and pepper. Just before turning off the heat, dilute the cornstarch into just enough water to form it into a cream: add it to the pot and stir carefully.
For the polenta: half-way through the cooking of the sauce, pour the remaining water in a deep non-stick pan with a little salt, and bring to the boil. Now slowly add the polenta flour. Cook on a low flame for 30 minutes, mixing often. Transfer to a serving dish, and dress it with the cooked sausage sauce. Sprinkle with the chopped parsley and serve immediately.


Leave a comment


Except where indicated; images and recipes supplied by our bloggers are copyright of the blogger concerned, and are reproduced here with their permission.