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Polenta sul Tagliere
A rustic and hearty winter dish from San Marino, featuring creamy polenta served directly on a wooden cutting board, traditionally topped with a rich sausage ragu and grated pecorino cheese. It can also be prepared with a savory sauce of birdseed, lard, and sage for a more unique flavor profile.
đ§ Ingredienser
- 250 g Coarse cornmeal
- 1 liter Water
- 1 tsp Salt
- 300 g Pork sausage(casings removed and crumbled)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 400 g Crushed tomatoes
- 100 ml Red wine
- 4 fresh Sage leaves
- 50 g Lard
- 50 g Pecorino cheese(grated, for serving)
- 2 tbsp Olive oil
đšâđł Instruktioner
- 1
For the sausage ragu: Heat olive oil in a pan over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- 2
Add the crumbled sausage to the pan and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- 3
Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until mostly evaporated.
- 4
Stir in the crushed tomatoes and sage leaves. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or until the sauce has thickened and flavors have melded. Remove sage leaves before serving.
- 5
For the polenta: Bring 1 liter of water to a boil in a large, heavy-bottomed pot. Add salt and gradually whisk in the cornmeal to prevent lumps.
- 6
Reduce heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 30-40 minutes. If it becomes too thick, add a little more hot water.
- 7
For the lard and birdseed variation (optional): In a separate small pan, melt the lard. Add birdseed (if using) and toast lightly for a minute. This can be drizzled over the polenta instead of or in addition to the sausage ragu.
- 8
To serve: Spoon the hot polenta directly onto a clean wooden cutting board (tagliere). Top generously with the sausage ragu. Sprinkle with grated pecorino cheese.
đĄ Proffstips
- âUse coarse-ground cornmeal for a more traditional texture.
- âStirring the polenta frequently is key to achieving a smooth, creamy consistency.
- âThe 'tagliere' (cutting board) should be well-seasoned and clean for serving.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Serve with a fried egg on top.
- Incorporate sautéed mushrooms into the sausage ragu.
- For a vegetarian option, omit the sausage and lard, and top with a rich mushroom or vegetable ragu.