Polenta with Chopped Sausages
A historical recipe from Simple Italian Cookery, by Antonia Isola.
A historical recipe
Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- one tablespoon of stock
- two tablespoons of tomato paste thinned
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Prepare the Indian meal as in the preceding receipt.
- Take four Deerfoot sausages (or two, if a larger variety of sausage), remove the skins, chop fine, then fry in butter.
- When they are a nice brown add one tablespoon of stock, and two tablespoons of tomato paste thinned with hot water (or a corresponding amount of the tomato sauce).
- Cook for fifteen minutes more.
- Then cut the polenta in slices as in preceding receipt and add the chopped sausages with their sauce and grated cheese, in layers as before.
Plating
Cookware for this recipe
-
Frying pan
-
Chef's knife
-
Cutting board
-
Grater