POLENTA WITH SAUSAGES
POLENTA WITH SAUSAGES
(Polenta colle salsicce)
The polenta is a very popular dish in Northern Italy and can be prepared in various ways. Always, however, it is better to serve with the addition of sausages, or with birds or tomato paste.
The polenta is practically cornmeal and it is made with the so-called farina gialla or yellow flour.
The ingredients for a good polenta are one pound of corn meal, preferably granulous, one quart and a half of water, salted in proportion, one piece of butter, one cup and a half of milk.
Pour the meal little by little into boiling water, continually stirring with a wooden spoon. When the meal is half cooked, put the butter and pour the milk little by little. While the polenta boils, place on the fire in a little saucepan a tablespoon of olive oil or a small piece of butter. When the oil is hot or the butter is melted, put some sausages repeatedly pricked with a fork.
When the sausages are cooked, pour the polenta hot in a dish and place the sausages and the gravy in a cavity practised in the middle. Serve hot.
When cooking the sausages add two or three bay-leaves and remove them before serving.
More Italian recipes:
STEAMED ARTICHOKES Carciofi a vapore)
CHICKEN WITH SAUCE PIQUANTE Pollo al diavolo)
SCRAMBLED EGGS (Uova strapazzate)
SPAGHETTI OR MACARONI WITH BUTTER AND CHEESE
LENTIL SOUP (Zuppa di lenticchie)
