Polenta with chicken and sausage stew

Polenta with chicken and sausage stew

Polenta concia con ragù di pollo e salsiccia

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

I have very fond memories of Nina Burgai of the Aosta Valley, who used to have a hotel above Champorcher that could only be reached by a funicular railway, as it was 2,000 metres high. Whenever you went there she would be making a rich yet delicious polenta – this is the recipe she taught me.

Ingredients

Quantity Ingredient
1.5 litres water
salt and pepper
300g quick polenta
150g fontina cheese, cut into cubes
150g unsalted butter
150g parmesan, freshly grated

Chicken and sausage stew

Quantity Ingredient
1 large onion, peeled and finely chopped
8 tablespoons olive oil
400g chicken meat, in chunks
200g luganica sausage, skinned
or 200g homemade sausage, cut in little chunks
100ml dry white wine
800g canned chopped tomatoes

Method

  1. Bring the water to the boil with a little salt added. Pour the polenta in slowly and cook, stirring, until thickened and smooth, about 5–6 minutes. Add the Fontina cubes, butter and Parmesan and stir to combine.
  2. In another pan, fry the onion in olive oil until soft, about 5 minutes, then add the chicken and sausage pieces. Allow to brown slightly, then add the wine and some salt and pepper. Cook for 5 minutes then add the tomatoes and cook until everything is tender, about 20 minutes.
  3. Spoon the polenta and ragù on to the same plate, and enjoy!
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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