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Truffle Polenta with Sausage

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Truffle Polenta with Sausage

Savour the start of the Australian Winter Truffle Season with Coomer Truffles. Silky golden polenta is transformed with Aneto natural Chicken Broth, French cultured butter, and Cravero Parmigiano Reggiano into the heartiest of winter dishes. Serve topped with delicious morsels of pan fried sausage, finished with freshly shaved black winter truffles and a drizzle of JANIROC Extra Virgin Olive Oil, from PONS.
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Course Main Course

Ingredients
  

Polenta

  • 1 Litre Aneto Chicken Broth
  • 1.5 cups polenta
  •  150g French Cultured Butter
  • 1.5 cups Cravero Parmigiano Reggiano, grated
  • Tasman Sea Salt, to taste
  • Extra Virgin Olive Oil
  • 5 beef sausages, or your preferred choice

To Serve

  • PONS Arbequina Organic EVOO, to drizzle
  • Freshly shaved black Coomer Truffle
  • 1 tbsp chopped chives, garnish
  • 3 tbsp Cravero Parmigiano Reggiano, grated

Instructions
 

  • In a large saucepan, bring the Aneto Chicken Broth to a slow simmer. Gradually whisk in the polenta, ensuring there are no lumps.
  • Continue to cook, stirring frequently, for about 25-30 minutes, or until the polenta is thick and creamy. Adjust consistency with water if needed.
  • Once polenta has reached your desired consistency, stir in butter until melted and well incorporated. Add grated Parmigiano Reggiano, season with sea salt to taste, stir again and set aside.

Sausage

  • Heat olive oil in pan over a medium heat. Using a pair of scissors, snip the ends of each sausage and squeeze out the meat, into the oil, creating little sausage pieces.
  • Continue to cook over medium heat until well-browned and cooked through, set aside.

To Serve

  • Spoon the polenta into individual serving bowls, top with the fried sausage pieces and drizzle with extra virgin olive oil over the top.
  • Add chopped chives and grated Parmigiano Reggiano, before garnishing with freshly shaved black truffle before serving.
Keyword hearty, Parmigiano Reggiano, Polenta, Sausage, Truffles, winter

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