Flow rate
Second courses
Duration
140 minutes
Difficulty
Medium difficulty
Ingredients
- 500 g of corn flour for polenta
- 1 celery stalk
- 1 carrot
- 1 onion
- 250 g of sausage
- 200 g of tomato sauce
- Occelli® cow's verzin to taste
- Grated Parmigiano Reggiano cheese to taste
- Occelli® butter to taste
- Extra virgin olive oil to taste
- Salt to taste
Preparation
Here's a very inviting way to prepare polenta: "pasticciarla" with a full-bodied sausage ragù, creamy and stringy Occelli® Verzin di vacca and a little grated Parmigiano, for a unique, substantial and nutritious dish!
Procedure
Boil about 2 liters of water in a pot, then add salt (20-25 g of salt should be enough) and start pouring in the corn flour, stirring well and vigorously with a wooden spoon. From this moment on, the polenta must cook for about 35-40 minutes. In the end, the consistency must be homogeneous: so remember to always stir during cooking, otherwise lumps will form.
Once ready, transfer it to a cutting board to let it cool, expanding it with a spatula to create a layer of equal thickness (more or less 2-3 centimetres).
In the meantime, prepare the sausage. First clean the vegetables for the soffritto: peel the onion, peel the carrot and clean the celery stalk, then cut everything into small cubes, which you will fry in a little oil.
When the chopped vegetables have wilted, add the crumbled sausage and quickly brown it in the soffritto. Then add the tomato sauce and let it cook for an hour, stirring occasionally and adding water if the sauce dries out too much. At the end of cooking, season with salt.
Cut the cold polenta into slices, butter a large baking dish and cover the bottom with a layer of polenta slices. Season the polenta with a layer of sausage ragù, then sprinkle the ragù with plenty of Occelli cow's Verzin, cut into cubes or slices. Finish with a sprinkling of grated Parmigiano Reggiano.
Then cover with other slices of polenta: on top of the layer of polenta arrange the sausage, then the Verzin Occelli® in cubes and a light sprinkling of grated Parmesan.
Bake the polenta for 15-20 minutes at 120°C. Serve piping hot!
To make your polenta pasticciata creamier, you can also add a little béchamel. If you prefer, replace the sausage with minced meat (pork or beef). If you prefer, you can replace the cow's Verzin with the other blue cheese, goat's Verzin.
