📝 About This Recipe
A soul-warming staple of Northern Italian comfort food, Polenta e Salsiccia combines creamy, slow-cooked cornmeal with a robust, wine-infused sausage sauce. Historically a peasant dish, it transforms simple ingredients into a rich, textural masterpiece perfect for chilly evenings. The marriage of the earthy polenta and the savory, herbaceous sausage creates a symphony of rustic flavors that define Italian mountain hospitality.
🥗 Ingredients
For the Sausage Ragù
- 1 lb Italian Pork Sausages (mild or spicy, casings removed)
- 2 tablespoons Extra Virgin Olive Oil
- 1 medium Yellow Onion (finely diced)
- 1 large Carrot (finely diced)
- 1 large Celery Stalk (finely diced)
- 3 cloves Garlic (minced)
- 1/2 cup Dry Red Wine (such as Chianti or Barbera)
- 28 ounces Crushed Tomatoes (preferably San Marzano)
- 1 tablespoon Tomato Paste
- 1 sprig Fresh Rosemary (left whole)
- 2 sprigs Fresh Thyme (left whole)
For the Creamy Polenta
- 1.5 cups Coarse Ground Cornmeal (look for 'Polenta Bramata')
- 6 cups Water (can substitute 1 cup with whole milk for richness)
- 1.5 teaspoons Fine Sea Salt (or to taste)
- 3 tablespoons Unsalted Butter (at room temperature)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
👨🍳 Instructions
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1
In a large heavy-bottomed skillet or Dutch oven, heat the olive oil over medium heat. Add the crumbled sausage meat and cook, breaking it up with a wooden spoon, until browned and slightly crispy (about 8-10 minutes).
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2
Add the diced onion, carrot, and celery (the 'soffritto') to the skillet with the sausage. Sauté for 6-8 minutes until the vegetables are soft and translucent.
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3
Stir in the minced garlic and tomato paste. Cook for another 2 minutes, stirring constantly, until the paste turns a deep brick red and smells fragrant.
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4
Pour in the red wine to deglaze the pan. Use your spoon to scrape up all the flavorful browned bits (fond) from the bottom. Let the wine simmer until reduced by half.
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5
Add the crushed tomatoes, rosemary, and thyme sprigs. Reduce the heat to low, cover partially, and let the ragù simmer gently for at least 45 minutes, stirring occasionally. If it gets too thick, add a splash of water.
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6
While the sauce simmers, start the polenta. In a large, deep pot, bring 6 cups of water and the salt to a rolling boil.
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7
Slowly pour the cornmeal into the boiling water in a thin, steady stream while whisking vigorously to prevent any lumps from forming.
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8
Once all the cornmeal is in, reduce the heat to the lowest possible setting. Switch to a long-handled wooden spoon and cook, stirring every few minutes, for 40-50 minutes. The polenta is ready when it pulls away easily from the sides of the pot.
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9
If the polenta becomes too stiff before it is finished cooking, whisk in a small amount of boiling water to maintain a creamy consistency.
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10
Once the polenta is cooked, remove from heat. Stir in the butter and the grated Parmigiano-Reggiano until fully melted and glossy.
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11
Taste the sausage ragù and remove the herb sprigs. Adjust seasoning with salt and freshly cracked black pepper as needed.
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12
To serve, pour the warm polenta onto a large wooden board or into individual shallow bowls. Create a well in the center and ladle a generous amount of the sausage ragù over the top.
💡 Chef's Tips
Use 'Bramata' or coarse-ground cornmeal rather than 'instant' polenta for the best texture and flavor. Always whisk the cornmeal into the water very slowly to avoid the dreaded lumps. If you have a parmesan rind, throw it into the sausage ragù while it simmers for an extra layer of umami. For the most authentic experience, the polenta should be soft enough to spread but thick enough to hold the weight of the sauce. Don't rush the sauce; the longer the sausage simmers with the tomatoes, the more tender the meat becomes.
🍽️ Serving Suggestions
Pair this dish with a bold Italian red wine like a Barbera d'Asti or a Sangiovese. Serve with a side of bitter greens, such as sautéed rapini or kale with lemon and garlic, to balance the richness. Offer extra freshly grated Pecorino Romano or Parmigiano-Reggiano at the table. A simple arugula salad with a sharp balsamic vinaigrette makes a perfect light starter. Serve family-style on a large wooden 'spianatoia' board in the center of the table for a traditional rustic presentation.