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X Italian Rice and Polenta Dishes
polenta with sausages
Polenta with Sausages (with cornmeal, butter and milk)
Originated from: Northern Italy
Occasion: Any time
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)

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For Polenta
1 pound corn meal, granulous
One quart and a half water
One piece butter
One cup and a half of milk

For Sausages
Butter or olive oil for frying


"The polenta is a very popular dish in Northern Italy and can be prepared in various ways. Always, however, it is better to serve with the addition of sausages, or with birds or tomato paste. The polenta is practically corn-meal and it is made with the so-called farina gialla or yellow

flour. The ingredients for a good polenta are one pound of corn meal, preferably granulous, one quart and a half of water, salted in proportion, one piece of butter, one cup and a half of milk. Pour the meal little by little into boiling water, continually stirring with a wooden spoon. When the meal is half cooked, put the butter and pour the milk little by little. While the polenta boils, place on the fire in a little saucepan a tablespoonful of olive oil or a small piece of butter. When the oil is hot or the butter is melted, put some sausages repeatedly pricked with a fork. When the sausages are cooked, pour the polenta hot in a dish and place the sausages and the gravy in a cavity practiced in the middle. Serve hot. In cooking the sausages two or three bay leaves may be added and removed before serving."


This recipe was taken from "The Italian Cook Book: the Art of Eating Well, Practical Recipes of the Italian Cuisine" by Mrs. Maria Gentile. It was published in the U.S. in 1919. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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