A filling polenta dish topped with pan-fried fresh luganega sausage, local cheese and a knob of butter. This mouth-watering concoction used to be served on its own, because it is basically a meal on a plate. The original recipe calls for cooking in the special polenta pan called a paröl, but any pan will do and if you are in a hurry, you can even use instant polenta. Only true connoisseurs will be able to tell the difference.
3 l water
700 g polenta flour
15 g salt
250 g Val di Sole cheese
2 fresh luganega sausages
1 knob of butter
Cook the polenta: boil the water, add the salt and gradually pour in the flour while gently whisking. Cook for about 45 minutes, stirring occasionally. Meanwhile, chop up the sausages and brown lightly in a frying pan. Cut the cheese into cubes. When the polenta is cooked, add the browned sausage, knob of butter and cheese. Stir quickly and serve
TIPS: if you want to make it even tastier, add 5 or 6 dessertspoons of Trentingrana cheese as well.
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