Polenta is a hearty, classic Northern Italian style dish. This is my Nonna’s version, made using cornmeal only and topped with a hearty sausage ragu. It is bold and rich in flavour and was traditionally served spread onto the middle of the table so everyone could dig in and get their portion. This is sure to be your new favourite topping the next time you serve up polenta. (Did you know its also gluten free?)
#polenta #polentarecipe #howtomakepolenta
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POLENTA RECIPE
INGREDIENTS:
Extra virgin olive oil
½ onion (diced into small pieces)
½ carrot (diced into small pieces)
4 x pork and fennel sausages (remove skin from 2 of them)
2 x pork ribs
500g/16oz pork mince
250g – 1.4cups cornmeal (or one packet of ready-made polenta mix)
1lt – 4cups water
Parmesan
Rock salt
Fine salt
METHOD:
1. For this Italian polenta recipe, add a generous amount of extra virgin olive oil to a small pot, the add carrot and put it on the stove at a low-medium heat.
2. Leave it to fry for a minute or so before you add a whole pork sausage and two pork ribs to the pot, along with 500g of pork mince.
3. Mix the mince through so that it starts to brown and add some more EVOO to help it cook. Stir everything through to make sure it is cooked and ready to be added to the cornmeal polenta.
4. Then, add a pinch of salt, stir through and add 500ml of fresh tomato sauce.
5. To sweeten the taste of the sauce, add a touch of rock salt, and leave to simmer and cook through for at least an hour.
6. Now, itâs time to prepare the sausage you will add to the Italian cornmeal polenta (and it will also be used on top). Getting your medium size frypan, add some EVOO and place 3 more Italian sausages inside, breaking them up using a fork, by squashing and pressing them forward. They are to be enjoyed in pieces, not whole.
7. Cook this on a low-medium heat until well browned, adding 100g of veal mince and a pinch of salt. Mix this through and ensure it is well browned by moving the meat around with a wooden spoon.
8. Put a large pot on the stove, filling it with 1L of water. Leave it to heat up â but donât boil it!
9. Add a pinch of rock salt to the water once it starts to heat and with the wooden spoon in one hand, get cornmeal in the other and slowly drop it into the water, while mixing it through with the spoon.
10. Donât put all of the cornmeal in the polenta at once! You will see it start to grow in the water and eventually thicken, but the key is mix, mix mix!
NONNA IGEAâS TIP: If you are using instant polenta (from a packet), make sure you read the cooking instructions carefully, adding the right amount of water and leaving it to cook for the time specified.
11. Using a ladle, pour a portion of the sauce you prepared earlier, into the cornmeal polenta, and mix it through. At the same time add half of the sausage mince you also prepared and stir it in.
12. Keep stirring the polenta until it is a thick consistency and it should start to bubble.
13. Be careful not to undercook your polenta or it will be runny and not set!
TO SERVE:
Get a small amount of sugo, and put it onto a flat plate, then add a sprinkle of parmesan cheese on top. Next, pour the polenta on top of the sugo, spreading it out and adding more delicious sugo on top with a light sprinkle of sausage mince left from earlier! Sprinkle more parmesan cheese on top, and add the sausage mince on top that was prepared earlier.
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35 Comments
That is the mother of all polentas! I think your family eats better than anyone in the planet!
Tanti Salute from đ¨đŚâ¤ď¸đš
I learn new things every time I watch your channel. I never knew polenta was eaten spread out on the long table with everyone just digging in. Everyone looked like they were having the time of their lives. Thanks for sharing your love of food and your beautiful family with us.
FANTASTICO! LOOKS SO WELL PUT TOGETHER AND ALTOGETHER DELICIOSO!
Iâm going to try this! It looks wonderful, Nona!
Delicious đ
Looks delicious!
This came out excellent thank you for posting
Amo tua nonna!
Beautiful video celebrating family and food. This is all that matters in life â¤
I just made this recipe and it's same taste from the one my late grandma used to make. I was too young to get the recipe from her but I'm so happy you made this video so I can finally make it.
Brings back memories â¤
Scusa, Vincenzo, si può fare della polenta con acqua e latte (in rapporto 3/4 acqua e 1/4 latte)?
She should have browned the first batch of sausage better before adding the tomato sauce. Browned meat creates a lot more favor. Same with the second batch.
This is pretty much how my family made it and itâs rare to see polenta âon the boardâ so thank you for inspiring me to make it again after many years. We are from Chieti and we donât mix sauce into the polenta itself, just spread the cooked plain polenta on the board and then sauce it, but thatâs a great idea. Brava la Nonna!
I have to try this. I love polenta !!!
I've Just made thia dish. Amazing… Delicious… Thank tou for sharing
1:55
Reminds me of my childhood. Used to live with My grandmother and she used to make a fried polenta with just browned butter for a lunch meal and I loved it. She grew up from northern Italy near Trentino I miss her cooking â¤.
strange ,, that there are no tomato, corn, or potato in europe all of these were from the americas , when it came to europe they made it their own, kartofel is now a staple in germany
Adoro le Nonnine che cucinano, mi ricordano le mie… quando loro dicono "UN PIZZICO DI SALE" in realtĂ ce ne mettono una manciata ma… come per Miracolo, il loro sale fa bene đ quel vino sembra una cannonata, come il pomodoro fatto in casa… WOW!!!
ahhahahah Vincenzo avrĂ ripetuto venti volte "NONNA E' PRONTO"? aveva una fame bestiale, aiutata dal profumo di cucinato hahahaha
abundanza!
Just made my first batch of northern Italy polenta bread. Love it with avocado on top. And appreciate the abruzzo way of making polenta. Iâll definitely use this video as a reference for my next polenta. â¤
Thanks for the great video, grandma is so cute with her awkward gesture, so lovely to see you three together in one video!! But is she using a metal fork on a nonstick pan? Is no one else seeing this or what…
Hmm…che buono. Mi piace tanto .Grazie mille.
That was so precious! Lovely Nonna and Mamma. The old pictures were amazing !!
I had polenta with ragu of liver at a restaurant in the Veneto, it had body and texture.
I keep trying it, but it comes out like wallpaper paste.
No matter how much butter and cheese I force into it, it's disgusting.
Is supermarket polenta meal too fine, does coarser meal give a better result?
Waitrose is the only one near me that carries any, so I have a choice of one.
Any of you polenta fans help?
My family trevisan mum abruzeze both gone how I miss polenta seeing this Iâm going to do it thanks
We Romanians do our mamaliga (polenta) mostly the same way. We put shred cheese, bacon bits and sour cream over it. Though we don't use tomato sauce, I've personally tried it and you can't go wrong! What's strange is, we both have been eating it for centuries and speak similar languages. So, who invented it first?? Noi, ori voi?? Cine era??
Anyway, Cui ĂŽi pasÄ? Nu este atât de important. Salut, Frate!!
A polentĂĄt kukorica lisztbĹl vagy kukorica darĂĄbĂłl kĂŠszĂtik…???
Ăgy hallottam, hogy itt lisztet emlĂtenek, de nem ĂŠrtek olaszul sajnos…
OMG! Another peasant dish. I can't begin to tell you how many times I've heard the story of how nonna would make a big slab if it and then pile the meat up in the middle so they would have to eat through the polenta with sauce to reach the meat. đ I guess that's what you do for a family of 10! I don't know where she found the energy. Your nonna is another great cook!
whats cornmeal called in mexico?
can i make Polenta with corn flour?
is Corn meal and corn flour same? i am in Mexico now.
Italian Polenta
Extra virgin olive oil
½ onion, diced
½ carrot, diced
4 x pork and fennel sausages
2 x pork ribs
500g/16oz pork mince
250g – 1.4cups cornmeal
1lt – 4 cups water
Parmesan
Rock salt
Fine salt
METHOD:
1. For this Italian polenta recipe, add a generous amount of extra virgin olive oil to a small pot, the add carrot and put it on the stove at a low-medium heat.
2. Leave it to fry for a minute or so before you add a whole pork sausage and two pork ribs to the pot, along with 500g of pork mince.
3. Mix the mince through so that it starts to brown and add some more EVOO to help it cook. Stir everything through to make sure it is cooked and ready to be added to the cornmeal polenta.
4. Then, add a pinch of salt, stir through and add 500ml of fresh tomato sauce.
5. To sweeten the taste of the sauce, add a touch of rock salt, and leave to simmer and cook through for at least an hour.
6. Now, itâs time to prepare the sausage you will add to the Italian cornmeal polenta (and it will also be used on top). Getting your medium size frypan, add some EVOO and place 3 more Italian sausages inside, breaking them up using a fork, by squashing and pressing them forward. They are to be enjoyed in pieces, not whole.
7. Cook this on a low-medium heat until well browned, adding 100g of veal mince and a pinch of salt. Mix this through and ensure it is well browned by moving the meat around with a wooden spoon.
8. Put a large pot on the stove, filling it with 1L of water. Leave it to heat up â but donât boil it!
9. Add a pinch of rock salt to the water once it starts to heat and with the wooden spoon in one hand, get cornmeal in the other and slowly drop it into the water, while mixing it through with the spoon.
10. Donât put all of the cornmeal in the polenta at once! You will see it start to grow in the water and eventually thicken, but the key is mix, mix mix!
NONNA IGEAâS TIP: If you are using instant polenta (from a packet), make sure you read the cooking instructions carefully, adding the right amount of water and leaving it to cook for the time specified.
11. Using a ladle, pour a portion of the sauce you prepared earlier, into the cornmeal polenta, and mix it through. At the same time add half of the sausage mince you also prepared and stir it in.
12. Keep stirring the polenta until it is a thick consistency and it should start to bubble.
13. Be careful not to undercook your polenta or it will be runny and not set!
TO SERVE:
Get a small amount of sugo, and put it onto a flat plate, then add a sprinkle of parmesan cheese on top. Next, pour the polenta on top of the sugo, spreading it out and adding more delicious sugo on top with a light sprinkle of sausage mince left from earlier! Sprinkle more parmesan cheese on top, and add the sausage mince on top that was prepared earlier.
Cook the ribs long first, to get the goodness and flavour out of it maybe? And why spoil all the oil by cooking it so much, when not needed? I'd add the big part afterwards for health. And ut in all the minced meat at once, fry the sausage separately.
Nice to have family contact!