Polenta with Sausage and Cheese
Category: One-Dish Meals
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Sausage | 650g |
| Tomato passata | 400g |
| Tomato paste | 1 tablespoon |
| Red wine | 20g |
| Extra virgin olive oil | 20g |
| Black pepper | to taste |
| Cornmeal (Bramata flour) | 500g |
| Fontina cheese | 200g |
| Toma cheese | 200g |
| Water | 2L |
| Grana Padano DOP cheese | 4 tablespoons |
| Extra virgin olive oil (for final touch) | to taste |
| Table salt | to taste |
Instructions
-
Prepare the Sausage Ragù:
Begin by removing the casing from the sausage. Crumble the sausage meat into small pieces using a knife.
Heat a drizzle of extra virgin olive oil in a large, high-sided pan. Add the crumbled sausage and cook it over medium-high heat. Sprinkle in some black pepper and let the sausage brown. Once it has cooked through, add the red wine and let it evaporate.
Next, pour in the tomato passata along with the tomato paste. Stir the mixture well and cover the pan with a lid. Reduce the heat to a simmer and allow the ragù to cook for 30-40 minutes, stirring occasionally. -
-
Prepare the Polenta:
While the ragù simmers, focus on preparing the polenta. Begin by cutting the Fontina cheese and Toma cheese into small cubes. Set aside.
In a large, heavy-bottomed saucepan, bring 2 liters of water to a near boil over medium heat. Add a pinch of salt to the water.
Gradually whisk in the cornmeal, adding it in a steady stream to prevent clumping. Stir constantly to maintain an even texture. Once all the cornmeal is added, increase the heat slightly to bring the mixture to a simmer.
Add a splash of extra virgin olive oil to prevent the formation of lumps. Reduce the heat to low and continue to cook the polenta for about 50 minutes, stirring regularly to ensure it doesn’t stick to the bottom of the pan.
Five minutes before the polenta is ready, season with salt and stir in half of the cubed cheeses. Set aside 4 tablespoons of cheese to be used later for topping. Stir the cheeses into the polenta until they melt completely. -
Assemble and Gratiné:
When the polenta is ready, transfer it to serving plates or a large serving dish. Spoon a generous amount of the sausage ragù over the top of the polenta. Add the remaining cubed cheese on top.
Preheat the oven to its highest setting and switch it to grill (broil) mode. Place the polenta under the grill for 3 minutes or until the surface forms a golden-brown crust. -
Serve:
If necessary, reheat the ragù before topping the polenta with it. Once the gratin is ready, serve the polenta with sausage and cheese immediately, enjoying the rich flavors and creamy texture.
This dish brings together the comforting creaminess of polenta with the rich, hearty flavors of sausage and melted cheese. Ideal for cozy dinners or when you want a filling, flavorful meal, the combination of textures and tastes will be a hit at the dinner table. Perfectly balancing the depth of the ragù with the richness of the polenta, this recipe is a must-try for anyone looking to enjoy a traditional Italian-inspired dish.
