Polenta with sausages (Polenta con la Luganega) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on April 21, 2022

    I had 4 smoked Italian sausage links rather than fresh sausage, so I didn't cut them. I was going to just brown them and cook them in tomato sauce, but I'm glad I used the pancetta and mirepoix called for here as they definitely boosted the flavor. I also used closer to 1.5 cups crushed tomatoes. Served over Ina's parmesan polenta rather than plain.

  • jenmmcd on April 12, 2020

    This recipe is very simple but super yummy. It uses pantry staples and is a good go-to.

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