Italian
Polenta with Gorgonzola and Sausage Sauce
by Federico Fusca Chef · 332K subscribers on YouTube
A decadent comfort food: creamy polenta enriched with Gorgonzola and aromatic sage butter, topped with a rich red wine sausage ragù. Perfect for a family Sunday lunch.
- Difficulty
- easy
Ingredients
15 items- Extra Virgin Olive Oilabundant
- Garlic1 head, halved
- Rosemary1 sprig
- Salsiccia all'Luganegacut into small pieces
- Red Winefull-bodied, generous splash
- Tomato Passatato taste
- 1.5 lWaterfor polenta
- Saltto taste
- Polenta Taragna Istantaneaor other polenta; may need longer cooking
- Buttera pat
- Sageseveral leaves
- Bay Leavesa couple of leaves
- Sweet Gorgonzolacreamy, rind removed
- Black Pepperto taste
- Walnuts(optional) — chopped, optional
Method
- Heat olive oil in a pan. Add halved garlic cloves and a rosemary sprig to infuse the oil.
- Cut the Luganega sausage into small pieces and add to the pan. Brown for about 5 minutes.
- Deglaze with a generous amount of full-bodied red wine. Lower the heat and cook for 10–15 minutes until the wine reduces.
- Add tomato passata and cook for another 5 minutes, then turn off the heat.
- Meanwhile, bring 1.5 liters of water to a boil. Salt the water. Gradually add instant polenta (taragna) while stirring constantly. Cook for about 2 minutes until it thickens and pulls away from the sides.
- In a small saucepan, melt a pat of butter with sage leaves and bay leaves. Strain the flavored butter into the polenta and stir.
- Remove the rind from a piece of creamy Gorgonzola, add it to the polenta, and stir until fully melted. Season with black pepper.
- Serve the polenta on a wooden board, top generously with the sausage sauce. Optionally add chopped walnuts.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
