Spicy sausage and polenta lasagne
- Ursula Ferrigno
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Serves 4 - 6
Easy
Prep: 10 mins
Cook: 2 hrs
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This hearty lasagne is made with polenta instead of pasta sheets. Good-quality sausages are a must – a fennel and red wine variety is great for this dish
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Try our spicy sausage and polenta lasagne, then try our burrata bruschetta, figs with Grana Padano and pink peppercorn dressing or 'nduja arancini.
Recipes extracted from Ursula Ferrigno's book Cucina del Veneto (£17, Cucina Cookbooks). Photography: Clare Winfield and Ryland Peters & Small. Recipes are sent by the publisher and not retested by us.
Spicy sausage and polenta lasagne recipe
Ingredients
Nutrition
-
1½ tsp olive oil
-
1 onion
finely chopped
-
1 celery stick
finely chopped
-
1 carrot
finely chopped
-
6-8 Italian sausages
casings removed
-
2 garlic cloves
finely sliced
-
1 tsp dried chilli flakes
-
2 x 400g tins of plum tomatoes
-
handful of flat-leaf parsley
chopped
-
100g pecorino
freshly grated
-
150g mozzarella
cut into thin slices
-
crusty bread
to serve
Basic polenta
- 1l vegetable stock or water
- 225g coarse polenta
Nutrition: (6)
- kcal542
- fat32.6g
- saturates14.1g
- carbs35.8g
- sugars8.7g
- fibre4.3g
- protein24.1g
- salt2.3g
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Method
-
step 1
To make the polenta, put the stock or water in a large pan and bring to the boil. Gradually whisk in the polenta. Reduce the heat and simmer for 20 mins, stirring frequently. Season to taste.
-
step 2
Heat the oil in a pan over a low heat and slowly cook the onion, celery and carrot until lightly coloured.
-
step 3
Crumble the sausagemeat into the pan, then break up any large clumps with a spoon. Add the garlic, chilli and tomatoes, and simmer for 40 mins, then add the parsley.
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step 4
Heat the oven to 180C/160C fan/gas 4. Lightly oil a 23cm square ovenproof dish. Cover the base of the dish with a third of the sausage and tomato sauce, then add a thin layer of polenta. Sprinkle over a third of the pecorino and lay a third of the mozzarella slices on top. Repeat these layers twice more, finishing with a layer of polenta and the cheeses. Bake for 40 mins until bubbly and golden. Leave to stand for 5-10 mins before serving with crusty bread.
Discover more polenta recipes.
Authors
Ursula Ferrigno
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