Polenta with trimmings and sausages
Instructions
Bring to a boil saltwater 150 cl, rain then the flour, Cook stirring constantly for 45 minutes.
Heat the lard, then add the sliced onion and a beat of lard, garlic and parsley and roast it.
Add the sauce, season with salt and pepper and let stand for 10 minutes.
Deglaze with the wine, evaporate and combine the preserves.
Half-cooked add the sausages cut into large chunks.
Season the polenta with sauce and cheese.
Ingredients and dosing for 4 persons
- For the polenta:
- 300 g of yellow flour
- Salt
- For the sauce:
- 400 g of pork trimmings
- 200 g of sausages
- 50 g of pork lard
- Lard
- Onion
- Garlic
- White wine
- Tomato paste
- Grated pecorino cheese
- Parsley
- Salt
- Pepper