Boil 2 liters of salted water in a saucepan and pour the flour into it, stirring constantly with a wooden spoon and making sure that no lumps are formed.
Cook for 45 minutes, always stirring and adding a little hot water, if necessary. Pour the polenta on the pastry board and, when it is cold, cut it into diamonds.
Peel the onion, peel and wash the parsley and basil, then chop all these together. Put the mixture in a saucepan with the oil and fry it.
Peel the sausages, crumble them with the prongs of a fork and, when the onion is browned, add them to the sauté. Leave to flavor for 5 minutes, then add the peeled tomatoes and cook the sauce for 45-50 minutes, over low heat and uncovered; before removing from heat, season with salt.
Arrange a layer of polenta in a baking dish, sprinkle with a little grated cheese and season with part of the sausage sauce.
Bake at 180 ° C for 12-15 minutes and serve hot directly in the cooking pot.
When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.