CookEat Recipe
Layered Polenta with Sausages
Soft cornmeal polenta cut into lozenges and layered with sausage, tomato, Parmesan and small pieces of butter.
Method
Steps
Step 1
Gather the ingredients: 200 g coarse cornmeal for polenta; About 1 litre water for a fairly soft polenta, adjusted to the cornmeal; 300 g fresh pork sausages in removable casings; 2 tablespoons water for cooking the sausages, plus a little more only if needed; 200 ml plain tomato sauce; alternatively 1 tablespoon tomato paste diluted in about 200 ml water; 40 g grated Parmesan; 20 g butter, in small pieces; Salt to taste.
Step 2
Bring the polenta water to a simmer, salt lightly and gradually stir in the cornmeal. Cook over low heat, stirring often, until tender and fairly soft but able to hold a thick layer, about 35–45 minutes or according to the grain. Add a little hot water if necessary. Spread on a clean tray about a finger thick, roughly 1.5 cm, and let it set just enough to cut into almond-shaped lozenges.
Step 3
Meanwhile put the whole sausages in a small pan with the two tablespoons water. Cover and cook gently, turning and adding small splashes of water if needed to prevent burning, until fully cooked to 74°C, about 15–20 minutes depending on thickness. Only after cooking, remove the casings and crumble the sausage meat. Add the tomato sauce and simmer together for about 5–10 minutes. Tomato paste diluted in water is the complete alternative to the sauce.
Step 4
Layer the polenta lozenges in an ovenproof dish with the sausage and tomato mixture, Parmesan and small pieces of butter between successive layers. Heat in an oven at 190°C for about 15–20 minutes until hot throughout to 74°C. Serve immediately as a substantial first course or small main dish.
Step 5
For the firm sliced-polenta version, use the same 200 g cornmeal with about 750–800 ml water, adjusting as needed for fully tender, firmer polenta. Cook thoroughly by the same method, spread in a shallow tray and let set, then cut into slices rather than soft lozenges. Prepare and layer with the same fully cooked sausage mixture, Parmesan and butter, and bake until hot throughout. Refrigerate promptly if preparing the polenta ahead; use within 2–3 days and reheat only once.
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