Sausage Stew with Soft Polenta by Silvia Colloca

Sausage Stew with Soft Polenta by Silvia Colloca

Made with Polpa

Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).

cooking sketch (COOK TIME: 60+ min)

cooking sketch Easy

Ingredients

Stew

  • 3 tbsp Monini Classico Extra Virgin Olive Oil
  • 4 cloves garlic (skin on, bashed with the back of a knife)
  • 10-12 cm pork sausages (cut into 3pieces)
  • 10-12 pork spareribs
  • 150 ml red wine
  • 2 400 g tins Mutti Polpa Finely Chopped Tomatoes
  • 400 ml water
  • 2 tsp –3salt flakes
  • 1 –2 bay leaves
  • freshly grated parmigiano cheese (to serve)
  • freshly ground black pepper

Polenta

  • 3 litres water
  • salt flakes
  • 500 g coarse polenta
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Method

  1. Heat the oil in a large, heavy-based saucepan. Add the garlic and cook over high heat for 1 minute or until it smells fragrant.
  2. Add the sausages and ribs and brown them well on both sides. Deglaze the pan with the wine and allow it to bubble away for 1–2 minutes or until the alcohol has evaporated.
  3. Add the tins of Mutti Polpa, water, salt and bay leaves and bring to a simmer. When it starts to bubble, reduce the heat to low, cover with a lid and cook slowly for 2.5–3 hours or until the sausages and ribs are melt-in the-mouth tender.
  4. Take the lid off, turn the heat up to medium and cook for 10–15 minutes to reduce the liquid slightly. Taste for salt and adjust accordingly.
  5. Meanwhile, to make the polenta, bring a large saucepan of salted water to a simmer. Slowly rain in the polenta, whisking constantly to prevent any lumps forming.
  6. Reduce the heat to low and cook for 35–40 minutes, stirring frequently, always in the same direction (bizarre as it may sound). You know it’s cooked when it feels luscious and silky and not grainy.
  7. Season to taste with salt, keeping in mind that the polenta will soon be coated with the sausage stew, so take care not to overdo it.
  8. To serve, spread the polenta onto a large wooden board or large platter (or individual plates, if preferred), trying to create a thicker outer rim to safely enclose the sauce. Pour the stew on top, spreading it evenly over the polenta base.
  9. Dust with parmigiano and pepper, then arm your guests with forks and eat hot from the board. No table manners required.

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Also made with: Polpa


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