Yellow polenta with sausages

Yellow polenta with sausages

By
From
Modern Italian Food
Photographer
Earl Carter

The combination of sausages and polenta must be as old as cooking itself. The sausages can be cooked on a barbecue or, for a richer and more wintry dish, braised in a rich tomato sauce. If grilled or barbecued, it is best to serve them with a simple salad – radicchio, fennel or rocket are all good – or with spinach. Good continental-style pork sausages are best for this rustic dish. It sounds easy, but they can be harder to find than you might think. Too many butchers jazz up their sausages with weird additions and flavour combinations or mince the meat too finely. Look for a straightforward version, simply seasoned with salt and pepper and with good coarsely ground visible chunks of meat, such as those sold by Jonathan’s in Melbourne. This is more a meal suggestion than an actual recipe.

Most people will be comfortable with grilling or barbecuing sausages. If you are braising them, I suggest you prick the skins and plunge the sausages in boiling water for a few minutes to release some fat – if that worries you. Otherwise plunge straight into a rich tomato sauce and cook gently until done. Serve with soft-cooked yellow polenta.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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