Polenta With Sausages Recipe

(Polenta colle salsicce)

The polenta is a very popular dish in Northern Italy and can be

prepared in various ways. Always, however, it is better to serve with

the addition of sausages, or with birds or tomato paste.

The polenta is practically cornmeal and it is made with the so-called

farina gialla or yellow flour.

The ingredients for a good polenta are one pound of corn meal,

preferably granulous, one quart and a half of water, salted in

proportion, one piece of butter, one cup and a half of milk.

Pour the meal little by little into boiling water, continually stirring

with a wooden spoon. When the meal is half cooked, put the butter and

pour the milk little by little. While the polenta boils, place on the

fire in a little saucepan a tablespoonful of olive oil or a small piece

of butter. When the oil is hot or the butter is melted, put some

sausages repeatedly pricked with a fork.

When the sausages are cooked, pour the polenta hot in a dish and place

the sausages and the gravy in a cavity practised in the middle. Serve

hot.

In cooking the sausages two or three bay-leaves may be added and removed

before serving.