Name: Polenta Concia con Ragu di Pollo e Salsiccia (Polenta with Chicken and Sausage Stew)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 large onion, finely chopped; 150 g Parmesan, grated; 8 tbsp olive oil; 800 g polpa di pomodoro or chunky passata; 150 g fontina cheese, cut into cubes; 150 g unsalted butter; 100 ml dry white wine; salt and pepper; 300 g quick polenta; 200 g luganega sausage, skinned and in little chunks; 1.5 litres water; 400 g chicken meat, cut into in chunks

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“I have very fond memories of Nina Burgai of the Aosta Valley, who used to have a hotel above Champorcher that could only be reached by a funicular railway as it was 2,000 metres high. Whenever you went there she would be making a rich yet delicious polenta. This is the recipe she taught me.”

Ingredients

1.5 litres water
salt and pepper
300 g quick polenta

Method

Bring the water to the boil and add 15g salt. Pour the polenta in slowly and cook, stirring, until thickened and smooth, about 5-6 minutes. Add the fontina cubes, butter and Parmesan and stir to combine.

In another pan, fry the onion in the olive oil until soft, about 5 minutes, then add the chicken and sausage pieces. Allow to brown slightly, then add the wine and some salt and pepper.

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