Polenta on a pastry board, recipe with yellow flour


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Recipe for making polenta topped with sausage sauce prepared with tomato preserve, onion, garlic, parsley, celery, carrot, a little lard and a little lard. When serving the polenta it must be poured onto the pastry board with the sausages in the center.


Ingredients for 6-8 people

- 500 g of yellow flour

- 2 liters and 3/4 of water


- 1 tablespoon of tomato sauce
dissolved in a little warm water

- 1/2 tablespoon of lard

- 30 g of lard


- 1 clove of garlic

- 1 onion

- 1 celery rib


- 1 sprig of parsley

- 1 small carrot

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- 300 g of sausage

- salt

How to prepare polenta with sausages to be poured on the flattener

Wash the parsley and prepare a mixture with garlic and lard.

Clean, wash and mince the carrot, celery and onion, then put the mince in a pan together with the chopped garlic and lard, the lard and the salt.

Brown the vegetables over low heat and when they have dried, add the tomato sauce, cover and cook over moderate heat for about half an hour.

After adding the peeled and cut sausages into small pieces of three or four centimeters, continue cooking for another fifteen minutes or so.

With the flour, water and salt, prepare the polenta, cook it for about thirty minutes, then turn it over onto a pastry board, pouring the sauce with the sausages in the center.


The pastry board should be placed in the center of the table so that diners can serve themselves directly with the spoon without using the dishes. This is an ancient custom that allowed large families of the past to share lunch time together.

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