Classic Italian – Polenta with Sausages (Polenta con salsicce al sugo);

Polenta is one of the lesser known ingredients used in Italian Cooking, obviously not as famous as Pizza & Pasta, but nonetheless a typically Italian dish; Historically it has been associated with Northern Italian cuisine, however it has since become popular all over Italy. Polenta is essentially ground Corn Meal which is normally served soft as an accompaniment to stewed meats, fish and mushrooms with a rich sauce; It can also be cooled and sliced; where it can be fried or grilled as a side dish or as a gluten free crostini base;


Serves 5 People as a main course;

10 Italian Style Pork Sausages

1 Medium Onion

1 Large Clove of Garlic

1 Hot Chili Pepper (optional)

1 Sprig of fresh rosemary

2 Cans of tomato puree or Jar

1 Cup of white wine

500 Grams of Polenta (preferably instant which is Normally takes 3-5 minutes to cook);

**please note regular polenta takes between 30-40 Minutes to cook; ** I would recommend you use instant polenta; especially if it is your first time cooking with it, as a gentle introduction;

1 Cup of Grated Parmesan


3 Minute Polenta;



Roughly slice the onion and garlic

Cooking the sausage casserole;

You will need a large deep frypan 30cm or a large casserole pot;

Place the pan over medium heat;

Add the sausages and cook on one side until lightly browned;

turn the sausages and prick them with a fork to allow the meat juices to run into the pan;

add the chopped onion, garlic and sprig of rosemary, with a pinch of salt and pepper;

add a drizzle of extra virgin olive oil and continue to cook until the ingredients are lightly browned;

add the cup of wine and allow the ingredients to absorb at least half the wine;

now add the tomatoes and another pinch of salt and pepper ;

bring the sauce to boil and then lower to a simmer; add a a bit of water if the sauce were to dry out;

put a lid on the pan; and cook for another 20-30 minutes;

Cooking the Polenta;

** please note if you are using regular Polenta you should allow at least 30-40 minutes cooking time; it will need to be served immediately, once cooked to retain its desired soft consistency for use with this recipe;
Using a casserole or stock pot Add 2.5 liters of water place on the heat to boil;

add a generous pinch of salt; and 2 table spoons of extra virgin olive oil;

once the water is boiling; start adding the polenta to the boiling water in a slow and steady stream while you stir continuously (I suggest using a large wire whisk) until all the polenta has been added to the water and it has thickened too a smooth consistency;

Lower the heat to a slow simmer and stir quite regularly to prevent the polenta from forming lumps;


Ladle the desired amount of soft polenta into individual plate;

Add Sausages on top of the polenta;

top with some sauce and a sprinkle of parmesan cheese ;

decorate with a sprig of rosemary and enjoy with a glass of your favourite red wine;




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