Salama da Sugo with Polenta

Ingredients

• 500g (1.1 lb) salama sausage 500g (1.1 lb) salama sausage
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• 500ml (2 cups) water 500ml (2 cups) water
• 150g (1 cup) cornmeal 150g (1 cup) cornmeal
• 500ml (2 cups) vegetable broth 500ml (2 cups) vegetable broth
• 50g (1/4 cup) grated Parmesan cheese 50g (1/4 cup) grated Parmesan cheese
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated: 8g)
• Carbohydrates: 30g (Sugars: 6g)
• Protein: 25g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the salama sausage to the pot and cook until it browns on all sides.
3. 3.
   Pour in the crushed tomatoes and tomato paste, and stir well to combine. Add the dried oregano, dried basil, bay leaf, salt, and pepper. Reduce the heat to low, cover the pot, and let it simmer for about 1 hour, stirring occasionally.
4. 4.
   In the meantime, prepare the polenta. In a separate saucepan, bring the water to a boil. Slowly pour in the cornmeal while whisking continuously to avoid lumps. Reduce the heat to low and cook the polenta for about 20 minutes, stirring occasionally.
5. 5.
   Gradually add the vegetable broth to the polenta, stirring constantly until it reaches a creamy consistency. Stir in the grated Parmesan cheese.
6. 6.
   Remove the bay leaf from the Salama da Sugo and adjust the seasoning if needed.
7. 7.
   Serve the Salama da Sugo over a bed of creamy polenta. Garnish with fresh parsley.

Treat your ingredients with care...

• Salama sausage — Ensure that the salama sausage is fully cooked before serving. It should be tender and juicy, adding a burst of flavor to the stew.
• Cornmeal — When cooking the polenta, whisk continuously to prevent lumps from forming. The gradual addition of vegetable broth helps achieve a creamy consistency.

Tips & Tricks

• For a spicier version, add a pinch of red pepper flakes to the Salama da Sugo.
• If salama sausage is not available, you can substitute it with a similar cured sausage like soppressata or pepperoni.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Serve the dish with a side of crusty bread to soak up the delicious sauce.
• To add a touch of freshness, sprinkle some lemon zest over the stew before serving.

Serving advice

Serve the Salama da Sugo with Polenta in deep bowls, allowing the flavors to meld together. Accompany it with a glass of red wine for a truly authentic Italian dining experience.

Presentation advice

To enhance the presentation, garnish the dish with a sprig of fresh basil or a drizzle of olive oil. The vibrant colors of the stew and creamy polenta will make it visually appealing.