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For the sauce : 350 g of lean beef 2/3 sausages 1 carrot 1 large onion - 1 stick of celery 1 clove of garlic, parsley and bay leaves 50 g of dried mushrooms - 60 g of butter red wine tomato and oil to taste.For the polenta: 700 g of maize flour salt and water to taste.


Chop and gently fry the vegetables in the butter and the extra virgin olive. Let them colour and then add the meat and crumbled sausage. Brown for a few minutes then add the dried mushrooms and wine. Add the tomato and the herbs and as much water as you need. Adjust the seasoning and leave to cook over a medium heat for about an hour and a half. Into a pan of boiling salted water, sprinkle the polenta flour, stirring continuously for about half an hour, keeping the polenta soft. Serve on single soup plates, alternating a layer of polenta with one of sauce. Complete the dish with a sprinkling of gratedparmesan or pecorino cheese.

Olio consigliato

The oil for the sauce should be good quality extra virgin. The intensity of fruitiness and the body of the oil are not important. As a condiment, however, and uncooked, it should be a particularly fruity oil

Vino suggerito

To fitttingly accompany this polenta, a red Colline Lucchesi could go very well, choosing from those of medium tannins.