Luganega Trevigiana with Polenta and Grilled Vegetables

Ingredients

• 4 Luganega sausages 4 Luganega sausages
• 1 cup (200g) polenta 1 cup (200g) polenta
• 4 cups (950ml) water 4 cups (950ml) water
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 zucchini, sliced lengthwise 1 zucchini, sliced lengthwise
• 1 eggplant, sliced lengthwise 1 eggplant, sliced lengthwise
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 20g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a large pot, bring the water to a boil. Add the salt and slowly whisk in the polenta. Reduce the heat to low and cook, stirring occasionally, for 20-25 minutes or until the polenta is thick and creamy.
3. 3.
   While the polenta is cooking, grill the sausages over medium-high heat for 12-15 minutes, turning occasionally, until they are cooked through and have a crispy exterior.
4. 4.
   In a bowl, toss the sliced bell peppers, zucchini, and eggplant with olive oil, salt, and pepper. Grill the vegetables for 8-10 minutes, or until they are charred and tender.
5. 5.
   Once the sausages and vegetables are cooked, remove them from the grill and let them rest for a few minutes.
6. 6.
   Serve the Luganega sausages on a bed of creamy polenta, topped with the grilled vegetables. Garnish with fresh parsley.

Treat your ingredients with care...

• Luganega sausages — Prick the sausages with a fork before grilling to prevent them from bursting.
• Polenta — Use a whisk to stir the polenta continuously while cooking to avoid lumps.
• Grilled vegetables — Brush the vegetables with olive oil before grilling to prevent sticking and enhance the flavor.

Tips & Tricks

• For a spicier version, use hot Luganega sausages.
• Add a sprinkle of grated Parmesan cheese on top for an extra burst of flavor.
• Serve with a side of crusty Italian bread to mop up the delicious sauce.
• If you don't have a grill, you can cook the sausages and vegetables on a stovetop grill pan.
• Leftovers can be refrigerated and enjoyed the next day. Reheat gently in a pan or microwave.

Serving advice

Serve Luganega Trevigiana hot, straight from the grill, with the creamy polenta acting as a bed for the sausages and vegetables. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the grilled vegetables on top of the polenta, placing the sausages on the side. Drizzle any remaining juices from the grill over the dish for added flavor. Sprinkle with fresh parsley for a vibrant finishing touch.