Entree: Italy – Molise – Polenta Rossa (Tomato‑red cornmeal porridge served with a savory pork ragu or sausage)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

- 2 cups (320 g) coarse cornmeal (polenta)
- 6 cups (1.4 L) low‑sodium chicken stock or water
- 1 lb (454 g) sweet Italian pork sausage, casings removed
- 1 tbsp (15 ml) extra‑virgin olive oil
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 3 cloves garlic, minced (9 g)
- 1 (14 oz) can (400 g) crushed tomatoes
- 1/2 cup (120 ml) dry white wine (optional)
- 1 tsp (6 g) fine sea salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) red pepper flakes (optional)
- 2 tbsp (30 g) unsalted butter
- 1/2 cup (50 g) freshly grated Parmigiano‑Reggiano
- 1 sprig fresh rosemary or 1 tsp (1 g) chopped fresh rosemary (optional)

Instructions

1. In a large skillet over medium heat, warm the olive oil. Add the sausage (breaking it up with a spoon) and brown until no longer pink, about 6–8 minutes. Transfer sausage to a plate and set aside.
2. In the same skillet, add the chopped onion and a pinch of salt; cook until translucent, about 5–7 minutes. Add the garlic and rosemary and cook 30 seconds until fragrant.
3. Deglaze with the white wine if using, scraping browned bits, then add the crushed tomatoes, browned sausage, red pepper flakes, 1 tsp salt, and 1/2 tsp pepper. Reduce heat to low and simmer gently, uncovered, for 25–35 minutes until the sauce thickens. Adjust seasoning to taste.
4. While the sauce simmers, bring the chicken stock or water to a boil in a heavy‑bottomed saucepan. Gradually whisk in the cornmeal in a steady stream to prevent lumps.
5. Reduce heat to low and cook the polenta, stirring frequently, until thick and creamy, about 30–35 minutes (shorter with quick‑cook polenta—follow package directions). If it becomes too thick, stir in a little hot water or stock to reach desired consistency.
6. Stir the butter and grated Parmigiano‑Reggiano into the polenta; taste and adjust salt and pepper.
7. Spoon polenta onto a warmed platter or individual plates and top with generous ladles of the pork sausage ragu. Serve immediately with extra grated cheese at the table.