Polenta with sausage and melting cheese
The best season to make polenta is autumnal and winter. Polenta can be made in many ways. Tonight I’m preparing it with sausage and dark cheese! A delicacy for our palates!
Ingredients:
-230g(8.11 oz) of corn flour
-6 sausages
-some cubes of melting cheese
-200g(7.05 oz) of tomato puree
-1 glass of white wine
-onion, carrot and celery
-salt and peper
Preparation:
1) Finely chop the onion, carrots and celery and place them in a pan with a drizzle of oil and fry them.
2) Remove the skin from the sausages and let them crumble.
3) Add the crumbled sausage over the sauce, mix and cook over medium heat. Add a little salt and pepper. Let the fat from the sausages melt, stir occasionally.
4) When the sausage is cooked, add a glass of wine and cook for a few more minutes.
5) Add the tomato puree and cook for another 2 minutes.
6) Let’s start making the polenta following the instructions for your corn flour. I put one liter of water for 230g(8.11 oz) of flour. However, you can always add water if it is too thick in the end. We begin to pour the flour (already salted) over the boiling water. First use a whisk to mix to prevent it from forming lumps and then use a wooden spoon or spatula.
7) At this point with the polenta and the cooked sausage all you have to do is have them together with an extra addition of stringy cheese, which you then cover with polenta. First place the polenta on a large serving plate, making a slight depression in the centre. Add your stringy cheese to the side of the polenta, and place your delicious sausage in the center. To give a spectacular finishing touch, sprinkle some parmesan on top.
Buon Appetito!!