Polenta Matuffi

Name: Polenta Matuffi (Sausage & polenta stew)
Cuisine: Italian
Ingredients: 2 lb 2 oz/1 kg tomatoes, peeled and chopped; ¼ pt/120 ml olive oil; 6 big lean tuscan sausages; 1 lb 2 oz/500 g fine grain corn meal, sifted; 1 small stick celery, chopped; 1 small carrot, chopped; ¾ oz/15 g dried mushrooms, soaked for at least 10 minutes in warm water, drained & chopped; ¾ oz/15 g dried mushrooms, soaked for at least 10 minutes in warm water, drained & chopped; generous quantities of grated pecorino or parmesan; ½ bottle red wine; bay leaves; 1 onion, chopped; salt & pepper; salt & pepper; generous quantities of grated pecorino or parmesan

Sausage & polenta stew

Preparation info

Difficulty
Easy

Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

About

This is a sturdy, old-fashioned peasant dish, redolent of cheese and spicy sausages. It should be eaten with a spoon and a minimum of good table manners, and of course plenty of equally sturdy young red wine should be available to wash it down.

Ingredients

1 lb 2 oz/500 g fine grain corn meal, sifted
6

Europe
Italy
Main course
Stew
Tuscany

Method

Heat the oil in a medium-sized saucepan. Saute the carrot, onion and celery in it until softened. Mash the sausages with a fork, add to the pan and brown with the vegetables. Skim off ½ the fat (if there is any) and add the red wine. When it has almost evaporated add the mushrooms. Brown and put in the tomatoes and bay leaf. Simmer gently for 20 minutes. Meanwhile bring