https: Polenta with a sausage sauce

Polenta with sausage sauce easy with a whole new procedure, the interesting thing is that you should not prolong cooking as you usually do with corn flour (of course we talk about corn flour coveted not precooked, so a polenta is not instant) and you should not mix, a novelty much appreciated by everyone also because usually you give up natural flours those that give us a true flavor and They remind us of the flavors of the past positively defined poor flavors coming directly from the earth without being manipulated. Polenta with sausage sauce category a winter first course.

Polenta with sausage sauce – for an evening with friends, a dish that warms the stomach and satisfies the senses, maybe all with a good red wine! Polenta is one of the tastiest poor dishes, perfect to be prepared and enjoyed on cold winter evenings! Winter can get warm and pleasant. It is above all around a table that the season gives great emotions. So it is enough to know how to choose the right menu and a good wine to give a twist to our winter dinners. This is why I bake one of the cornerstones of Italian cuisine and propose the pairing with a wine, between classicism and experimentation. If your guests are quite traditionalist and are more comfortable with classic combinations then the magic word is Barbera. Let's stay in the north, exactly in Piedmont with a wine that keeps intact the essence of the vine and at the same time gives a touch of novelty and freshness to tradition. It goes perfectly with polenta because with its elegance it manages to dampen the important flavors of this dish. Barbera is enveloping on the palate and fragrant on the nose: it is thanks to this combination that it becomes the right companion of the "lady" polenta. Here is my proposal for a traditional Polenta wine pairing:

Langhe DOC Rosso Larigi 2017 Elio Altare

Grape varieties used: 100% Barbera.

Grape origin: Vigna Larigi in La Morra.

Alcohol content: 14.5%

Vinification: fermentation with macerations of 3/4 days in roto-macerators.

Aging: 18 months in new barriques.

Tasting notes

Its olfactory profile is of great elegance and thickness, given by the low production of old vines and which translates to the nose with a fruit rich in pulp, a sweet cherry, hints of graphite, licorice, balsamic and a touch of mineral. In the mouth you will find a beautiful freshness in harmony with the structure of the wine and a tannic texture so beautiful and deep that it is difficult to find in any other wine from this vine, even if still to be melted.

Ingredients

For polenta

1 liter of water

500 g of corn flour 

1 teaspoon salt

For the sauce with sausage

1 kg tomato puree

35 g extra virgin olive oil 

20 g onion

1 carrot

300 g minced pork

15 g parsley

30 g celery

4 sausages

5 g salt (about 1 teaspoon)

Instructions

To start making polenta, put a pot on the stove with a thick bottom containing lightly salted water and before it comes to a boil add the corn flour stirring constantly, let it cook 2 minutes from the moment of boiling then cover with a lid and let it rest for 40 minutes. To make the sauce you have to put two separate stoves on two separate stoves, in one add oil, onion, tomato, carrot and salt, then cover and cook for 25 minutes, in the other pot add a drizzle of oil, minced pork and sausages, then cover and cook 25 minutes. After the recommended time add the two compounds together parsley and celery then let them cook another 5 minutes then turn off the stove and the sauce is ready. After the rest time of the polenta you can remove the lid and spread it on the plates, season with the sauce with sausage and serve on the table. Enjoy your meal!