Polenta (Cornmeal) requires time and love, like all those traditional dishes, tasty and hearty.
Polenta with Sausage cooked in tomato sauce (Ragù) is a poor dish typical of the Italian culinary tradition, prepared and enjoyed especially in the cold Winter months, a combination of authentic flavors that will delight even the most demanding palates.
The sweetness of Polenta goes perfectly with the strong flavor of the sausage, blended with white wine and then cooked in a tomato sauce.
If you would like to discover more traditional Italian recipe to prepare during Winter, take a look also at these recipes: Wedding Soup, Pasta and Beans,Gnocchi al Gorgonzola, Orecchiette con le Cime di Rapa, Milanese Risotto, Brasato al Barolo.
Brown the sausages for 3/4 minutes in the oil adding the rosemary. Sprinkle with a glass of white wine and let the alcohol evaporate.
Add the peeled tomatoes, crushing them with a wooden spoon. Season with a pinch of salt and cook on low heat for 25/30 minutes until the sauce has thickened.
In the meantime pour 2 liters of water into a large pot (with a thick bottom would be better, to not burn the polenta) and as soon as it reaches a boil add the salt and pour in the cornmeal (Polenta).
Stir first with a whisk so as not to form lumps and then with a wooden ladle. Pour a little oil and cook over low heat for 45 minutes, stirring occasionally to prevent the polenta from sticking to the bottom of the pan.
Polenta is ready. Serve for each portion a ladle of Polenta, add one or two sausages with plenty of sauce and enjoy them with Pecorino or Parmigiano.
You can keep the leftover polenta (without the dressing) in the refrigerator for a couple of days, in an airtight container. Sausage ragù is kept in the fridge for 2-3 days or it can be frozen if have been used fresh ingredients, not previously frosted.
If you want to consume leftover polenta, cut it into triangles and fry it in plenty of seed oil or baked in the oven with ham and cheese cut into cubes.
If you love polenta-based recipes you can prepare mushroom-based condiments or melting cheeses (such as Fontina, Asiago, or other cheeses found in your area).
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