Polenta with chicken and sausage stew

Polenta with chicken and sausage stew

Polenta concia con ragu di pollo e salsiccia

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1.5 litres water
salt
pepper
300g quick polenta
150g fontina cheese, cut into cubes
150g unsalted butter
150g parmesan, grated
1 large onion, finely chopped
8 tablespoons olive oil
400g chicken meat, cut into in chunks
200g luganega sausage, skinned and in little chunks, (see note)
100ml dry white wine
800g polpa di pomodoro or chunky passata

Method

  1. Bring the water to the boil and add 15g salt. Pour the polenta in slowly and cook, stirring, until thickened and smooth, about 5–6 minutes. Add the fontina cubes, butter and Parmesan and stir to combine.
  2. In another pan, fry the onion in the olive oil until soft, about 5 minutes, then add the chicken and sausage pieces. Allow to brown slightly, then add the wine and some salt and pepper. Cook for 5 minutes then add the tomatoes and cook until everything is tender, about 20 minutes.
  3. Spoon the polenta and ragù onto individual serving plates, and enjoy!

Note:

  • Luganega sausage is a long, thin fresh pork sausage made with relatively coarsely minced pork. Such sausages are very common in Italy, especially in the northern regions.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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