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Sardinian Polenta (Polenta alla Sarda)
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(Recipe ID: 529)
Serves 4
Preparation time: 20 minutes; Cook time: 2 hours
Source: Vito De Carolis
A hearty Sardian take on polenta with Pancetta, sausage and Pecorino.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 4 cups Water
- 1 teaspoon Coarse sea salt *
- 1 cup Polenta-stone ground Italian coarse corn meal
- 1 Onion, finely sliced
- 4 ounces (One slice) of bacon, diced
- 5 Sprigs of parsley
- 10 Fresh basil leaves
- 2 pounds Plum tomatoes, coarsely chopped blanched, peeled and seeded
- 1/2 pound Italian Pancetta, thinly sliced
- 1/2 pound Italian sausage, crumbled
- 1/2 pound Pecorino cheese, half diced and half grated
Instructions
- Combine 4 cups of water, and salt in a heavy larger non-stick saucepan, and bring to a boil.
- Gradually whisk in cornmeal in a thin stream.
- Cook Polenta over medium-low heat (it should be barely boiling), whisking constantly, until very thick and pulls away from side of pan, about 40 minutes.
- While the Polenta is cooking, combine all the other ingredients except Italian Pecorino cheese in a broad deep skillet and sauté them for about 20 to 25 minutes.
- When the polenta is cooked; stir all the ingredients including Pecorino cheese into it, and serve at once.
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