How to make it
8 steps. Take it one step at a time.
Heat the olive oil
In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until soft. Stir in the minced garlic and cook for another minute.
6 minAdd the sausage meat
Add the sausage meat (with casings removed) to the pan, breaking it up with a wooden spoon. Brown the meat thoroughly for 7-8 minutes.
8 minPour in the red wine
Pour in the red wine to deglaze the pan, scraping up any browned bits. Let the wine simmer for 2-3 minutes until the alcohol has evaporated.
3 minAdd the tomato passata and a pinch of salt
Add the tomato passata and a pinch of salt. Reduce heat to low, cover, and simmer for about 30 minutes, stirring occasionally.
30 minBring 1 liter of water
While the sauce simmers, bring 1 liter (4 cups) of water to a boil in a heavy-bottomed pot. Add a teaspoon of salt.
Gradually whisk in the cornmeal
Gradually whisk in the cornmeal. Reduce heat to low and cook according to package instructions (usually 30-40 minutes for traditional polenta), stirring frequently with a wooden spoon to prevent sticking.
40 minStir in the butter and grated Parmesan cheese
Once the polenta is creamy and cooked, stir in the butter and grated Parmesan cheese. Adjust seasoning if needed.
Pour the hot polenta
Pour the hot polenta onto a serving board or into bowls. Top generously with the sausage sauce and serve immediately.
A little kitchen wisdom
For the best flavor, use high-quality Italian sausages with fennel seeds. If you prefer a thinner polenta, simply add a bit more water or broth at the end.
