Buon appetito!
Polenta with sausage
Italy with tomato
made by Harry Belmans
Credits: From “Italia al pomodoro”: Recipes - Harry Belmans, Photos - Heikki Verdurme
Ingredients
4 persons
- 1 can ELVEA Diced peeled tomatoes
- 2 tablespoons ELVEA Doppio Concentrato
- 1 horse riding
- 0.5 fennel
- 0.5 zucchini
- tablespoon of olive oil
- 300 grams of Italian sausage
- 1 dl white wine
- pepper
- salt
- 2 teaspoons oregano
- 2 cloves garlic
- 7 dl vegetable broth
- 200 grams polenta
- 100 grams butter
- 100 grams of gorgonzola
Preparation
-
1
Chop the onion and dice the fennel and the zucchini. Sauté in a little olive oil.
-
2
Remove the skin from the sausage and add.
-
3
Fry everything and stir in the tomato paste.
-
4
Add the peeled tomatoes and the white wine.
-
5
Season with pepper, salt, and oregano.
-
6
Put on low heat and let simmer for 30 minutes.
-
7
Finely chop the garlic and sauté it in a little olive oil.
-
8
Add the broth and bring to a boil.
-
9
Add the polenta and cook over low heat.
-
10
Stir regularly to prevent sticking.
-
11
Finish with butter and cheese. Season with freshly ground pepper.
-
12
Serve with the sausage ragù.
Buon appetito!
