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X Italian Rice and Polenta Dishes
Polenta with Sausages (baked with sausages, topped with tomato sauce)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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For polenta (mush)
Six to eight ounces of the finely ground cornmeal
A pint of water, boiled

Unsweetened tomato sauce

1 pound of Italian sauces, cut into 1 inch lengths

Grated Parmesan cheese


For Polenta

To cook sufficient polenta for four people, start off with six to eight ounces of the finely ground variety. Bring a pint of water to the boil in a fairly large saucepan, and to this add the polenta and cook slowly for about twenty minutes, stirring all the time. At the end of this time it should be thick and smooth. Spread it on a large plate that has been rinsed with cold water, allow to cool, and then either cut it into slices, or with floured hands form it into little dumplings the size of a small egg."

For Sauce

"There is a delicious sausage dish made with polenta that

rather puts the 'Sausage Toad' of English war-time memories

in the shade. For it you need half a pound of polenta cooked as directed in boiling, salted water; unsweetened tomato sauce (See 'SAUCES'), and a pound of Italian sausages, or failing these, chipolata. Cut the sausages into 1 inch lengths, and fry until they are brown, then pour over them the Tomato Sauce and mix well together. When the polenta is cooked, spread one half of it in a buttered

fireproof dish, and over this pour one half of the sauce; add a second layer of polenta and the balance of the sauce. Sprinkle with grated Parmesan and place in a hot oven for a few moments so that the cheese melts and browns a trifle. Serve very hot."


This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes from Daly's "Italian Cooking" can also be found on this website... Photo: Mary Melfi.

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