👨‍🍳 作り方

1. 1

   Bring water and salt to a boil in a large saucepan. Gradually whisk in the cornmeal to prevent lumps.

   💡 プロのコツ: Whisk continuously for the first few minutes.
2. 2

   Reduce heat to low, cover, and simmer, stirring frequently, for about 30-40 minutes, or until polenta is thick and creamy.

   💡 プロのコツ: Stirring prevents sticking and ensures even cooking.
3. 3

   While polenta cooks, heat olive oil in a separate skillet over medium heat. Add crumbled sausage and cook until browned, breaking it up with a spoon.

   💡 プロのコツ: Ensure all pink is gone from the sausage.
4. 4

   Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

5. 5

   Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer and reduce slightly.

6. 6

   Stir in the crushed tomatoes and chopped rosemary. Season with black pepper. Bring to a simmer, then reduce heat and cook for 15-20 minutes, allowing flavors to meld.

7. 7

   To serve, spoon the creamy polenta into bowls. Top generously with the sausage and tomato sauce. Sprinkle with grated Parmesan cheese.

   💡 プロのコツ: You can stir some grated Parmesan cheese into the polenta itself for extra richness.