Polenta with sausage and cheese

Name: Polenta with sausage and cheese
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Ingredients: Sausage 1.4 lbs; Tomato purée 1.7 cups; Tomato paste 1 spoonful; Red wine 1.4 tbsp; Extra virgin olive oil 1 ½ tbsp; Black pepper to taste; Bramata corn flour 2.2 lbs; Fontina cheese 7 oz; Toma cheese 7.1 oz; Water 8 ½ cups; Grana Padano PDO cheese to grate 4 spoonfuls; Extra virgin olive oil to taste; Fine salt to taste

1632

Calories per serving

Energy Kcal 1632
Carbohydrates g 106.8
of which sugars g 6.8
Protein g 64.9
Fats g 104.7
of which saturated fat g 42.32
Fiber g 4.5
Cholesterol mg 166
Sodium mg 2606

Difficulty: Easy
Prep time: 20 min
Cook time: 1 h 10 min
Serving: 4 persone
Cost: Average

PRESENTATION

Stir and stir again, without ever stopping, with patience and perseverance, because polenta requires time and love, like all those traditional homemade dishes, tasty and hearty, from fresh egg pasta made at home to ragù. So take the time you need to treat yourself and your family to a little rustic but appetizing winter comfort food. This is how we like to define polenta with sausage and cheese, a combination of authentic flavors that will delight even the most modern and demanding palates. A dish that evokes cold and bright days in the mountains, high-altitude refuges with lit fireplaces, but above all conviviality because, as we know, food tastes better when enjoyed in good company!

Try these dishes with polenta too:

Pork cheeks with polenta
Polenta and beans
Baked polenta!

INGREDIENTS

1632

Calories per serving

Ingredients for the ragù: Sausage 1.4 lbs (650 g); Tomato purée 1.7 cups (400 g); Tomato paste 1 spoonful; Red wine 1.4 tbsp (20 g); Extra virgin olive oil 1 ½ tbsp (20 g); Black pepper to taste

for the polenta: Bramata corn flour 2.2 lbs (500 g); Fontina cheese 7 oz (200 g); Toma cheese 7.1 oz (200 g); Water 8 ½ cups (2 l); Grana Padano PDO cheese 4 spoonfuls - to grate; Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Polenta with sausage and cheese

To prepare polenta with sausage and cheese, first, take care of the ragù: remove the casing from the sausage 1, then crumble the meat with a knife 2. Heat a drizzle of olive oil in a high-sided pot, add the sausage 3,

pepper 4 and let it brown for 3-4 minutes. As soon as the sausage has taken on color, deglaze with red wine 5, let the alcohol evaporate, then add the tomato sauce 6

and the tomato paste 7. Stir with a spoon, cover with a lid 8 and cook for 15 minutes or until the sauce thickens; once ready, keep it warm 9.

Now take care of the polenta: cut the fontina 10 and the toma 11 into cubes. Put a thick-bottomed steel pot on the stove, add the water and, when it starts to simmer, salt it 12

and pour in the flour in a steady stream 13. Keep cooking at high temperature, stirring quickly 14. Add the olive oil to prevent lumps 15, continue to cook for 50 minutes over low heat, stirring constantly, making sure the polenta does not stick to the bottom.

5 minutes before the end of cooking 16, salt and add part of the chopped cheeses, making sure to set aside 4 tablespoons for the final topping 17. Stir to melt them 18.

The polenta is ready 19: take 4 ovenproof terracotta bowls if you want to make individual portions, or use a single large baking dish, pour a generous ladle of polenta 20, top with a couple of tablespoons of ragù 21,

one tablespoon of the cubed cheeses set aside 22 and the grated Grana Padano 23. Gratinate for 3 minutes in the oven in grill mode at maximum temperature until a golden crust forms on the surface. If necessary, you can reheat the ragù before adding it to the polenta to proceed with the gratinating. The polenta with sausage and cheese is ready to be served 24.

Storage

You can store leftover polenta (without the topping) in the refrigerator for a couple of days in an airtight container. The sausage ragù can be stored in the refrigerator for 2-3 days or it can be frozen if fresh ingredients have been used.

Advice

If you have leftover ragù, use it to dress pasta; it will make an excellent first course. You can substitute fontina and toma with other semi-hard or soft cheeses you prefer and that are available in your area, such as Asiago, Montasio, or Bitto.

If you have leftover polenta, try our fried polenta sticks!

For the translation of some texts, artificial intelligence tools may have been used.