Polenta, i.e. flour or corn grits, comes from Italy, where it is a very popular ingredient. After cooking, it can be served hot as an addition to dinner dishes, or when cold, it can be used for preparing fries or can be baked. So there are several options in which it can be used.
Polenta with sausage is a dish that is popular in Italian cuisine. However, I also came across it in Hungarian and Romanian cuisine. This dish consists of two main elements, which are creamy polenta and sausage. Not every version of this dish includes tomato sauce, and the sausage used may or may not contain paprika. My version of polenta with sausage is based on spicy Hungarian sausage, which I combined with herbs and a delicious sauce based on tomato paste. In season, such tomato sauce can be easily replaced with fresh tomatoes and a thick, creamy sauce can be made from those. I serve polenta with sausage to my family for dinner, especially one made during the week days, because this dish is quick to prepare. I recommend you to check out the following recipe for a quick dinner dish, which is polenta with sausage. Enjoy your meal.
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Ingredients for polenta with sausage.
Tomato sauce with sausage:
- 2 big cloves of garlic
- 100 g onion
- 400 ml tomato sauce
- 3/4 teaspoon of dried oregano
- a pinch of brown sugar
- 300 g spicy paprika sausage
- 2 tablespoons of oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- a few leaves of fresh basil
- 800 ml water
- 100 g polenta
- 1/2 teaspoon of salt
- 4 tablespoons of Gruyere cheese
- 2 tablespoons of butter
How to make polenta with sausage.
Peel the sausage and cut it into cubes. Place the diced onion into a frying pan, pour in the oil and fry over a medium heat for 5 minutes. Next, add the cut sausage, mashed garlic and continue frying for another 3-4 minutes. Then, add the tomato sauce, sugar, salt, pepper, oregano and cook covered over a low heat for 15 minutes.
Pour water into a pot, add salt and bring it to a boil. Pour the polenta into the boiling water, all while stirring constantly to avoid lumps. Bring back to a boil, then cook covered over a low heat for about 30 minutes. Stir the polenta often, so that it doesn’t burn. At the end of cooking, add butter and grated cheese. Serve the polenta with sausage in tomato sauce, garnished with fresh basil leaves.
Good to know when making polenta with sausage.
In this dish, I used Hungarian paprika sausage. However, it can be replaced with Italian sausage that contains paprika or even Spanish chorizo.
Do you like dishes with polenta? If so, try our recipe for Mushroom and polenta fritters.
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