Photo: Richard Briggs
- 5 cups water
- 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
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.
- Main Ingredients - Pork
- Course - Main-course