Polenta with Sausage

We recommend pairing Frescobaldi Montesodi wine with this Polenta with Sausage recipe.

Serves: 6

2 cups polenta
1 cup milk
1/3 cup butter
Olive oil
6 sausages (halved)
1 garlic clove – crushed
1 glass of merlot wine
1 bouillon cube
1 sprig of rosemary
1 sprig of sage
1 teaspoon tomato paste

Bring 4 cups of water to a boil in a large saucepan. Add a touch of salt. Slowly wisk in the polenta, stirring continuously to avoid lumps. After about 15 minutes, add the milk and half of the butter and cook for another 15 minutes so that the polenta becomes creamy.

Over a low flame, saute the olive oil, remaining butter, garlic, rosemary and sage. Add the sausages. Turn up the flame, and douse the mixture with red wine. Add the tomato paste and cook until the sauce is thickened.

Pour the sauce over the polenta and serve warm.