For Sausage Ragu: Lard or extra virgin olive oil | 1 tablespoon
Tuscan sausage without the skin | 3 unit(s)
Minced garlic | 2 unit(s)
Chopped Onion | 1/2 unit(s)
Chimichurri, pepperoni, oregano, Bahian seasoning, salt and parsley | to taste
Sachet of tomato sauce | 1 unit(s)
For Polenta: Cornmeal | 1 cup
Butter | 1 tablespoon
Chopped Onion | 1/2 unit(s)
Minced garlic | 2 unit(s)
Water at room temperature | 2 cup
Recipe
For Polenta: In a container, place 1 cup of cornmeal tea, cover with water and stir well (let it soak for about 10 minutes), in a pan heat 1 tablespoon of butter and sauté 1/2 chopped onion with 2 minced garlic cloves. Add the cornmeal that was soaking and add 2 cups of water tea and always stir until you get a homogeneous and creamy consistency, hit the salt and put it in a refractory
For the Sausage Ragu: In a pan, heat the lard or the fat of your choice, then remove the skin of 3 Tuscan sausages and brown, then add 2 cloves of chopped garlic, chopped onion to taste, then add chimichurri, pepper pepperoni, oregano, Bahia seasoning and green smell to taste, add 1 sachet of tomato sauce, adjust the salt and let it thicken until you get a juicy sauce. Then throw it over the Polenta and enjoy