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Cooking + Entertaining

Polenta and sausage: the recipe for a rustic and tasty dish

Polenta and sausage: the recipe for a rustic and tasty dish



For the polenta

cornmeal for polenta

extra virgin olive oil

For the sausage sauce

extra virgin olive oil

There sausage polenta it’s a single dish rich and flavorful, typical of the Italian tradition, perfect to make especially during the cold winter months. A tonic and consistent dish, excellent to enjoy with friends or family during a Sunday lunch, and which immediately takes us to a classic mountain refuge.

It’s about a simple preparation and within everyone’s reach, but which requires a pinch of patience and “elbow grease” to constantly stir the polenta and bring it to a gentle simmer. When smooth and full-bodied, it is poured into individual bowls and seasoned with the sausages, browned in a sauce of extra virgin olive oil and onion, tossed with white wine and finally cooked in a delicious tomato sauce.

Sprinkle generously grated parmesan cheese and here is a delicious dish with an authentic taste, in which the sweetness of polenta meets the flavor of charcuterie, which will conquer young and old alike.

Find out how to make it the traditional way by following the procedure and advice step by step. If you liked this recipe, don’t miss the polenta taragna and the mushroom polenta pie.

How to prepare polenta and sausage

Cut the onion into thin strips and brown it in a large pan with a drizzle of oil 1.

Chop the sausages 2 and brown them for 3-4 minutes.

In the shade with a glass of white wine 3 and let the alcohol evaporate.

Add tomato puree 4.

Season with a pinch of salt and cook over low heat for 10-15 minutes until the sauce thickens 5.

Meanwhile, pour two liters of water into a large saucepan and, as soon as it comes to a boil, add the salt 6.

Pour the cornmeal 7.

Mix with a whisk so as not to form lumps 8.

Continue until the polenta begins to take shape 9.

Then use a wooden spoon ten. Drizzle with oil and cook over low heat for 40 minutes, stirring occasionally to prevent the polenta from sticking to the bottom of the pan.

Divide the polenta on plates and season with plenty of sauce and pieces of sausage 11.

Serve immediately, sprinkling generously with grated parmesan. 12.


For a gourmet dishyou can pour the polenta into small bowls suitable for cooking in the oven, season them with the sauce, the parmesan and possibly a little mozzarella in pieces and cook them at 180°C, grill on, for about ten minutes.

For an even more enjoyable dish, you can add diced polenta to the now cooked polenta cheeselike fontina, toma or bitto.


You can store leftover polenta (without the seasoning) in the refrigerator for 1-2 daysin a special airtight container. Once firm, you can cut it into sticks and bake or fry them in plenty of peanut oil, until golden, for a delicious appetizer.

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