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Pastuccia (Polenta with Sausage and Raisins)

di Academia Barilla

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Pastuccia (Polenta with Sausage and Raisins)
1 hours




Ingredients for 4 people

3 1/3 cups cornmeal
1/2 tablespoon salt
1 1/4 cups water
3/4 cup raisins
1 pound + 5 ounces pork sausage
3 egg yolks
7 ounces guanciale (or pancetta)
3 tablespoons extra virgin olive oil

Preparation 20 minutes preparation + 40 minutes cooking
1. In a bowl, work the cornmeal and a pinch of salt into a dough with lukewarm water

2. When the dough is well blended and no dry cornmeal remains on the bottom of the bowl, add the raisins and sausage cut into very small pieces along with the egg yolks

3. Put a drizzle of oil and 3/4 of the guanciale (or pancetta) cut into small chunks in a copper (or non-stick) pan over low heat

4. When the meat begins to fry, pour in the dough, spreading and smoothing it with a wooden spoon

5. Drizzle more oil over the surface of the mixture and sprinkle with the remaining pieces of guanciale or pancetta

6. Bake in the oven for about 40 minutes

7. Serve the pastuccia hot