Polenta with sauce of of 03-01-2018 [Updated on 09-03-2018]
Polenta with sauce is a very rich and nutritious second winter dish, which can also be served as a single dish. In the South of our boot it is certainly more unusual to prepare this recipe, yet it is so good and easy to make that I couldn't help but propose it to you given the now so cold period. The cooking times of this dish are never the same, I want to clarify, because this will depend on the type of corn flour used and the body of the sauce you will serve. My polenta with sauce with sausage ragù was promoted by the connoisseur of the house, my father, and I hope it is promoted by you too, kisses: *
How to make polenta with sauce
Start by preparing the ragù with the sausages. Prepare a chopped carrot, celery and onion and fry in a pan with the oil.
Add the sausages, cook them on both sides and blend them with the wine.
Now add the puree, add salt and reduce the sauce, it will take a couple of hours to obtain a very dense and full-bodied sauce.
Meanwhile, bring the water to a boil.
Now pour in the cornmeal.
Stir with a wooden spoon to avoid lumps and, once thickened, add the Parmesan, butter and salt.
Then arrange the polenta on a plate and place the sausages with the sauce on top.
Your polenta with sauce is ready to be served.