Polenta with Pork Sausage Sauce

Name: Polenta with Pork Sausage Sauce (Polenta con Ragù di Salsiccia)
Yield: Serves 6
Cuisine: Italian
Ingredients: 250 g canned peeled tomatoes, drained; 100 ml extra virgin olive oil; salt flakes and freshly ground black pepper, to taste; 1 carrot, peeled and diced; 2 cups (500 ml) milk; 80 g aged Pecorino Sardo, freshly grated; ¼ teaspoon saffron threads; salt flakes, to taste; 300 g Italian-style pork sausages, skins removed; 1 stalk celery heart, diced; 1 clove garlic, finely sliced; 1 tablespoon finely sliced flat-leaf parsley leaves; 400 g coarse polenta

Polenta con Ragù di Salsiccia

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

Polenta is more often associated with Piedmont than Sardinia. But the Piemontese ruled Sardinia from 1720 until 1861, when the Kingdom of Italy was formed, and Sardinia’s cold mountain winters mean that polenta was readily adopted. I like to use polenta di Storo, a particularly coarse polenta from Storo, a village on the border of Trentino and Lombardy; it’s available through some delicatessens. You must start eating this dish as soon as the polenta is ready, so the ragù needs to be prepare

Ingredients

Method

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Part of

Meat and Poultry

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