Polenta with Luganighe sausages
Ingredients
for 4 people
| 1 ¼ litres | vegetable bouillon |
| 2 sprigs | rosemary |
| 250 g | coarsely ground polenta (Bramata) |
| 80 g | grated Parmesan |
| 2 tbsp | butter |
| salt and pepper to taste |
| 4 | Luganighe sausages (approx. 600 g) |
| oil for frying |
How it's done
Polenta
Bring the stock to the boil with the rosemary. Stir in the polenta, reduce the heat, simmer over a very low heat for approx. 50 mins., stirring occasionally, to form a thick paste. Stir in the Parmesan and butter, season.
Luganighe sausages
Heat the oil in a frying pan, fry the sausages on a medium heat for approx. 8 mins. on each side and serve on the polenta.
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