Polenta con Salsicce e Fagioli

Polenta is one of those Italian staples from the cold northern regions of the country, which has never become as popular, outside of the areas of its origin, as other Italian specialties. Made with cornmeal, trickled into boiling salted water and stirred until thick and cooked through, the resulting, very thick porridge is then cut into slabs or poured into a bowl and served alongside a stew or with cheese, fish, or vegetables. It is very much a dish that belongs to the country’s poorer pas