Polenta alla Sarda

Polenta alla Sarda


6 servings

  • 250 g flour
  • 800 g peeled tomatoes
  • 250 g Sardinian sausage
  • 150 g grated Sardinian pecorino


  • 1 onion
  • 1 tuft of parsley
  • basil leaves
  • 4 tablespoons Sardegna DOP extra virgin olive oil
  • Salt to taste


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.

Source : https://www.piaceredelgusto.com/polenta-alla-sarda/

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