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Polenta with Tuscan Sausage Sauce
🇧🇷Brazil
•View in original language
(Português)
60 min(s)
5 servings
Angelita Araújo
@lardeanja- Ingredients
- Recipe
- Tuscan sausage06 unit(s)
- Tomato Extract1 can(s)
- Olive oil2 tablespoon
- Garlic3 unit(s)
- Onion1 unit(s)
- Black pepper to taste
- Shallow spoon salt1 tablespoon
- Green Smell to taste
- Water2 l
- Cornmeal2 cup
- Bacon cubed broth tablets2 unit(s)
- Parmesan cheese4 tablespoon
- Sour cream4 tablespoon
- Butter1 tablespoon
- Shallow spoon salt1 tablespoon
- Remove the skins from the sausage and chop until they are very loose. In a hot pan, fry until golden. Add the chopped onion and then the garlic, Now it's the turn of the chopped green smell, add the extract, salt and black pepper. Let it boil well for 30 minutes on low heat.
- Bring the water to the boil with the broth tablets and wait for it to boil. Dissolve the cornmeal in 2 cups of cold water. Gradually add this mixture, stirring constantly, to the boiling broth. Until it thickens. Once it starts to bubble, stir for 10 minutes this process will soften the flavor of the cornmeal. Turn off the pan and add the cream, Parmesan cheese and butter, in that order. If necessary, correct the salt. Transfer to a mold and pour the sauce on top. Medium oven at 180 degrees for 15 minutes. This time may vary from oven to oven. Ready, now just warm your stomach and heart. Bon appetite!
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