INGREDIENTS

• 12 small sausages
• 1 shallot
• 1 glass of dry white wine
• some sage and parsley leaves
• 500 gr corn meal

In a pot, bring 1.5 litres of water to the boil with a tablespoon of coarse salt. Slowly pour in the flour and stir with a wooden spoon. Cook for 45 minutes, stirring frequently. Meanwhile prick the sausages with the tips of a fork and fry in a nonstick pan until they have lost some of their fat; place them on a plate and remove the fat from the pan. Pour a little oil in the same container, add the chopped shallot and the sage leaves, and season with salt and pepper, adding a tablespoon of water if necessary. Bring the sausages together, pour the white wine over them, raise the heat and cook until a reduced sauce is formed. Serve the sausages with the steaming polenta, drizzle the sauce from the sausages and sprinkle with chopped parsley.

Photo and text by:
Comunità Montana dei Laghi Bergamaschi
www.cmlaghi.bg.it
From “Strada Verde dei Monti e dei Laghi Bergamaschi – Dalla Terra al Palato – From the Earth to the Taste”