Polenta with sausage
Instructions
Prick the sausages, cut into logs and saute it in a saucepan for 5-6 minutes because slightly will not dry out of their fat.
In a pan heat two tablespoons of oil and insaporitevi chopped mixture of onion, carrot and celery.
After 2 minutes add the tomato pulp, salt and pepper, Cook for 20 minutes.
Combine well drained sausage from fat and continue cooking for 10 minutes.
Bring to a boil the salted water, add the flour and rain continue as a regular polenta.
Reflect on the serving dish kept warm, spread around sausage and tomato sauce.
Serve.
The accompanying wine: Dolcetto Di Diano d'Alba DOC, Refosco Lison-Pramaggiore D.
O.
C.
, Chianti Classico DOCG.
Ingredients and dosing for 4 persons
- 350 g of yellow flour
- 200 g of sausages
- 500 g of tomato pulp
- 1 onion
- 1 costa of celery
- 1 carrot
- Olive oil
- Salt
- Pepper