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Epicurious
Bon Appétit

Polenta with Sausage and Asiago

3.5

(11)

(SMACAFAM)

The name of this dish means "hunger killer" in the dialect of the Trentino part of the northern region of Trentino-Alto Adige.

Recipe information

  • Yield

    Makes 8 Servings

Ingredients

8 ounces Asiago cheese
3 tablespoons butter
1 3-ounce piece pancetta, cut into 1/2-inch pieces
1 2-ounce piece hard Italian salami, cut into 1/2-inch pieces
8 ounces sweet Italian sausages, casings removed, crumbled
7 cups water
1 1/2 cups yellow cornmeal

Preparation

  1. Step 1

    Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Grate enough Asiago cheese to measure 1/4 cup. Cut remaining cheese into 1/2-inch dice.

    Step 2

    Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add pancetta and stir until golden, about 3 minutes. Add salami and stir 1 minute. Transfer pancetta mixture and pan drippings to bowl. Add sausages to same skillet; sauté until cooked through, breaking up with back of spoon, about 8 minutes. Using slotted spoon, transfer sausage to paper towels to drain.

    Step 3

    Bring 7 cups water to boil in heavy large saucepan. Gradually whisk in cornmeal. Reduce heat to low; cook until polenta thickens and starts to pull away from sides of pan, stirring frequently, about 20 minutes. Stir in pancetta mixture, diced Asiago cheese and 2 tablespoons butter. Transfer polenta to prepared baking dish. Arrange sausage over polenta; sprinkle with grated Asiago. Bake until polenta is set and cheese melts, about 25 minutes.

TagsItalianEuropeanPancettaCured MeatMeatSalamiSausageAsiagoCheeseDairyCornmealFlourMainDinnerGluten FreeNut FreeOven BakeBon Appétit
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