Polenta flans

Difficulty Medium

60 Min

Second course

6 Portions

Ingredients

  • 1 package of Polenta Valsugana Express Yellow
  • salt, black pepper
  • 4 spoons of extra virgin olive oil
  • grated fontina
  • 60 g of finely chopped onions
  • 1 garlic clove
  • 500 g of diced tomatoes
  • 1 bunch (bay, rosemary, thyme e sage)
  • 4 spoons of white wine
  • 300 g of sausage
  • salt, pepper

Ingredients

  • 1 package of Polenta Valsugana Express Yellow
  • salt, black pepper
  • 4 spoons of extra virgin olive oil
  • grated fontina
  • 60 g of finely chopped onions
  • 1 garlic clove
  • 500 g of diced tomatoes
  • 1 bunch (bay, rosemary, thyme e sage)
  • 4 spoons of white wine
  • 300 g of sausage
  • salt, pepper

Preparation

1

Gather all the ingredients for the recipe.

2

Prepare the polenta: put a pot of water to boil and add salt. Once the water starts boiling, slowly add the maize flour and mix well. With a wooden spoon, always stir in the same direction while the water is boiling. Cook for 8 minutes.

3

Remove from the oven and garnish the polenta with olive oil, ground pepper and grated cheese.

4

Prepare ramekins with butter and flour and fill with polenta.

5

For the sauce: gently sauté chopped onion with herbs and garlic. Put the sausage in a pan, cook to brown and simmer with wine. When evaporated, drain the sausage and set aside, keeping warm. Add the diced tomato, salt and pepper to the sauce and cook for 3 minutes, then put the sausage back into the sauce. Cook for another 10 minutes.

6

Transfer the flans in the oven at 190° and bake for 20 minutes. When they are done, remove from their containers and serve on a platter. Season with the sauce, the sausage cut into rounds and rosemary.