Polenta colored recipe with sausage and first salt – Italian Cuisine

Polenta colored recipe with sausage and first salt


  • 400 g sausage
  • 400 g white polenta flour
  • 360 g pre-cooked beetroot
  • 250 g first salt
  • 70 g butter
  • garlic
  • sage
  • rosemary
  • fresh oregano
  • rocket salad
  • extra virgin olive oil
  • coarse salt

Bring 1.7 liters of water to a boil with 15 g of coarse salt. Pour the polenta in the rain, stirring immediately with the whisk so that no lumps form; always cook it stirring for about 45 minutes. Remove the sausage from the casing, then brown it in a pan with a drizzle of oil and shell it. Remove the cooking fat and spread the shelled sausage on a tray.

Blend the beetroot into cream; if you want to obtain a very fine consistency, pass it through a sieve. Melt the butter with a clove of garlic, 2 sage leaves and a sprig of rosemary. Let it rest for a few minutes so that it tastes good.

Strain the flavored butter on the polenta, then add the beetroot puree and finally the shelled sausage. Stir so that the mixture is homogeneous. Distribute it in a mold (30 × 20 cm, h 3 cm) lined with wet and wrung out baking paper, cover with a sheet of baking paper and put in the fridge for 1 hour. Remove the polenta from the fridge and make some disks using a cutter (ø 6 cm). Roast the polenta discs on the hot oiled grill. Grease the first slices with oil and roast them on the hot grill or in a pan. Spread the polenta slices on the serving plate, complete each washer with a slice of the first salt, with oregano and rocket leaves.

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