The Sydney Morning Herald logo
Advertisement
Good Food logo

Sausages and truffles with polenta

STEVE MANFREDI

Advertisement
Sausages and truffles with polenta
Sausages and truffles with polentaRichard Briggs
Time:< 30 mins

Hunting for truffles is as enjoyable as eating them.

Advertisement

Ingredients

  • 5 cups water

  • Salt

  • 1 cup polenta meal

  • 1 tbsp butter

  • 1 tbsp extra-virgin olive oil

  • 1 medium-sized chopped onion

  • 500g Italian-style, thick-cut sausage

  • 1/2 cup sage leaves

  • 15g fresh black truffle, thinly sliced

Method

  1. Bring water to boil in saucepan with a tight-fi tting lid. Add 1 tsp salt, then slowly add polenta meal, stirring constantly with wooden spoon or whisk until polenta

    comes away from sides of saucepan and thickens. Turn down to a simmer and cover with lid. Simmer for about 20-30 minutes, giving polenta a good stir every five

    minutes. The polenta should be soft and tender but not runny. The longer it's cooked, the thicker and more flavoursome it will be. Meanwhile, heat butter and oil in

    a pan and gently fry onion for 30 seconds. Add sausage and fry gently. A couple of minutes before it is cooked, add sage leaves and keep cooking until leaves are crisp.

    Turn off heat, chop sausage into pieces and return to pan with any juices. Season and serve the sausage on top of polenta. Finish with sliced truffle.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes