Polenta with Luganighe Sausages

Preparation/cooking time: ca. 60m

For 4 people

Nutritional Information

Contains 953 Kcal


  • 1.25 litre vegetable bouillon
  • 2 sprig rosemary
  • 250 g coarsely ground cornmeal (Polenta Bramata)
  • 2 tbsp. butter
  • 80 g grated Parmesan
  • 4 Luganighe sausage (ca. 600 g)
  • oil to fry
  • salt and pepper to taste

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  • 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.
  • Heat the oil in a frying pan, fry the luganighe over a medium heat for approx. 8 mins. on each side, arrange on top of the polenta.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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