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Italian Sausages with Polenta

Preparation Time: 15 mins
Cooking Time: 45 mins
Serves: 4

1 serving Polenta Recipe *
100 gm Cheese- Gorgonzola
50 gm Cheese- Parmigiano Reggiano
50 gm Butter, Unsalted
320 gm Sausage, Italian Pork
320 gm Sausage, Italian Veal
100 gm Onion, white
5 gm Garlic Cloves, Fresh
100 gm Potato
100 gm Carrots
13 ml Dry White Wine
38 ml Stock, Veal
8 ml Olive Oil
2 gm Salt
2 gm Pepper, black cracked fine 


  • Prepare the Polenta as per the instructions below: when ready, remove from the heat and in a large bowl,
  • lay 1/3 of it and add gorgonzola, parmigiano and butter.
  • Repeat this 3 times, just like building a lasagne.
  • Then, cover with a lid and allow it to rest for 10 minutes before serving.
  • In a large casserole dish, add oil. When hot, add the onions and slowly cook until caramelised.
  • Add garlic, carrots and potatoes and cook for 2 minutes.
  • Add sausages (4 Veal & 4 Pork) and sear.
  • Add white wine and allow evaporating, then add the veal stock and simmer for 15 minutes on a low heat with lid on.
  • Remove the lid and simmer for a further 5 minutes.
  • Serve the Polenta with a couple of sausages on top.

Polenta Recipe
Preparation Time: 10 mins
Cooking Time: 45 mins
Serves: 4

400 gm Polenta Flour
150 ml Tap Water
6 ml Olive Oil
15 gm Rosemary
15 gm Sage
10 gm Cooking Salt


  • Place water in pot and bring to boil. Add salt, oil, rosemary and sage.
  • Simmer for 5 minutes then remove rosemary and sage.
  • Whisk in the polenta flour, a little at a time.
  • Once all polenta flour has been added, mixed well, cover with a lid and cook for 45 in a bain marie (bath water).
  • (This will allow you to not have to stir the Polenta constantly and will never stick to the bottom of your pot).
  • Stir and check the Polenta once ever while, check seasoning before serving.