Polenta Concia con Salsiccia

One of the most warming dishes you can get high up in the mountains, especially of the Aosta Valley, is polenta concia, which sustains even the strongest worker. It is usually accompanied by a stew of chicken or venison. With pork sausages, however, it blends to a perfect marriage.

I like to use traditional polenta but if you use quick-cook polenta instead the cooking time is only 5 minutes. The Bramata polenta is by far the tastiest.