How good is polenta? I love it!
Trust me: ther’s no season for eating it: I realli like it whether it’s snowing outside, or whether under the mid-August sun.
This version is that of “polenta carbonera”, the most traditional cornmeal mush version in my corner of Trentino.
Full of taste (and cholesterol too), it combines the classic corn flour with cheeses, in particular “Spressa dop” and “Vezzena”, as well as butter androasted fresh sausages.
If you are already watering, I recommend: give in, give in now! and try this recipe that I have created especially for the most modern kitchens: in fact you don’t need a stove or a cauldron to cook it!
SERVES 5 PEOPLE
READY IN 50′
2 US quart water
0,7 oz coarse salt
17,5 oz corn flour
10 oz cheese (I use “Spressa dop” and “Vezzena”), cubed
Pepper to taste
2 fresh sausages
150 g di burro
½ glass red wine
STEP 1: COOK THE CORN MEAL
Place the water in the cauldron (ora in a large pan) and wait until boils.
Add salt and, little by little, the cornflour. Mix with a whisk to avoid lumps.
Let it cook for about 35 min. whisking with a wooden spoon or a whisk.
STEP 2: ADD CHEESE
Add cubed cheese little by little, and mix. Add pepper too.
STEP 4: ADD ROASTED SAUSAGES
Finely chop the sausages
and brown then with butter and onion until roasted.
Remove now onion and simmer with wine un til reduced.
Add roasted sausages little by little to the corne meal pot.
You recipe is ready!
A PIECE OF ADVICE: Usually cornmeal mush is prepared in cauldron and cooked on a woodstove, but if you don’t have it you can cook it in a large pan too.
#getBready & enjoy your meal