Polenta with sausage in tomato sauce

Submitted by enr on 21 Feb 2011
1 onion
1 carrot
1 stalk celery
50 g salo or bacon
400 g sausage
400 g canned tomatoes
50 g feta cheese Parmesan
3 tbsp brandy
150 g cornmeal for polenta (polenta)
parsley, rosemary, salt, pepper
Fry cleaned and chopped onion, carrot and celery in a little olive oil. Add chopped parsley and rosemary to taste. Add salo, cubed, let it saute and add the sausage, cut into in small pieces. Fry for a few minutes and add the brandy. Let it evaporate and add tomatoes, crushed. Season with salt and pepper and simmer for 20-25 minutes. Meanwhile, prepare polentata. Put about 1 liter of water to boil before starting to boil put the cornmeal and stir vigorously with a spatula to prevent the formation of pellets. Add a little salt and cook until desired consistency, stirring often to not engage. Pour into a suitable container polentata leave little to cool for about 5 minutes and put the sauce on top. Finish with grated parmesan. Serve still warm.
1 user
21 Feb 2011
Magazine subito pronto izd.fevruari2011


I Yala hominy combined with cheese and tomato taste is great! I'm sure with sausage will get much better! The products are not unknown for Bulgaria, which shows how nice it is to have sites like this in which to exchange ideas and recipes from various cuisines. And it will try a must!