Grandma's Homemade Italian Polenta

For this Italian polenta recipe, add a generous amount of Extra-Virgin Olive Oil (as needed) to a small pot, then add Carrot (1/2) and Onion (1/2) and put it on the stove on medium-low heat.

Leave it to fry for a minute or so before you add a Italian Pork Sausages with Fennel (1) and Pork Ribs (2) to the pot, along with Pork (1 lb). Add the minced pork a little bit at a time so it can brown.

Mix the mince through so that it starts to brown and add some more Extra-Virgin Olive Oil (as needed) to help it cook. Stir everything through to make sure it is cooked and add a dash of Fine Salt (to taste).

Add 500ml of Tomato Sauce (2 cups). To heighten the sweetness of the tomato, add a touch of Rock Salt (to taste) and leave to simmer and cook through for at least an hour.

Now, it’s time to prepare the sausage you will add to the Italian cornmeal polenta. Get a medium-size frying pan and add some Extra-Virgin Olive Oil (as needed). Place de-skinned Italian Pork Sausages with Fennel (3) in the pan and break them up using a fork by squashing and pressing them forward. They are to be enjoyed in pieces, not whole.

Cook this on a low-medium heat until well browned, adding Veal (3.5 oz) and a pinch of Fine Salt (to taste). Mix this through and ensure it is well browned by moving the meat around with a wooden spoon.

Put a large pot on the stove, filling it with Water (4 cups). Leave it to heat up – but don’t boil it! Add a pinch of Rock Salt (to taste) to the water once it starts to heat and with the wooden spoon in one hand, get Cornmeal (2 cups) in the other and slowly drop it into the water, while mixing it through with the spoon.

Don’t put all of the cornmeal in the polenta at once! You will see it start to grow in the water and eventually thicken, but the key is mix, mix mix!

Using a ladle, pour a portion of the sauce you prepared earlier, into the cornmeal polenta, and mix it through. At the same time add half of the sausage mince you also prepared and stir it in.

Keep stirring the polenta until it is a thick consistency and it should start to bubble. Be careful not to undercook your polenta or it will be runny and not set!

Get a small amount of sauce and put it onto a flat plate, then add a sprinkle of Galbani Parmesan Cheese (to taste) on top. Next, pour the polenta on top of the sauce, spreading it out and adding more delicious sauce on top with a light sprinkle of sausage mince left from earlier! Sprinkle more parmesan cheese on top, and add the sausage mince on top that was prepared earlier. Enjoy!