Polenta and Trentino sausage

First course

Ingredienti

500 gr. farina mais integrale
200 gr. cipolle bianche
qualche costa di sedano
400 gr. pomodori ben maturi
600 gr. salsicce trentine piccole
olio di oliva
sale
qualche foglia di basilico

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Make polenta with 2 l of water and salt to taste.

Cook for 45 minutes.

In the meantime, sauté onion, celery, garlic and diced tomatoes for about 10 min. Remove the casing from the sausages and add to the sauce, cook at low heat for 15 min. Salt to taste and add some basil just before completely cooked.

Pour the polenta on a wooden board, make a well in the centre, pour in the sauce and serve piping hot.