👨‍🍳 Instructions

1. 1

   In a large, heavy-bottomed pot, bring the water and salt to a rolling boil.

   💡 Tip: Ensure the water is well-salted, similar to pasta water.
2. 2

   Slowly whisk in the cornmeal to prevent lumps. Reduce heat to low and simmer, stirring frequently with a wooden spoon, for about 30-40 minutes, or until the polenta is thick and creamy.

   💡 Tip: Stirring is crucial to achieve a smooth texture and prevent sticking.
3. 3

   While the polenta is cooking, brown the crumbled San Marinese sausage in a separate pan over medium heat until cooked through. Drain off excess fat.

   💡 Tip: Use a lean sausage or drain fat well to avoid an overly greasy polenta.
4. 4

   Once the polenta is cooked, stir in the butter until melted. Then, gradually fold in the cubed local cheese and grated Parmigiano-Reggiano until the cheese is melted and well incorporated.

   💡 Tip: Add cheese off the heat or on very low heat to prevent it from becoming oily.
5. 5

   Stir in the cooked sausage and freshly ground black pepper. Taste and adjust seasoning if necessary.

   💡 Tip: The sausage and cheeses will add saltiness, so taste before adding more.
6. 6

   Serve immediately in warm bowls.