Polenta was non-existant in Sweden in the 80s when I grew up. We only had locally sourced food and anything ‘exotic’ was canned pineapple, bananas and peanuts. Several dishes from the 80s combine all three.
No, polenta I discovered on my own and loved from the first bite. I like the texture and the fact that it tastes of nothing until you’ve added butter and parmesan, and it is such a wonderful transformation.
I sometimes serve it simply with fried mushrooms or fried chorizo, but this time I wanted something even more soothing and comforting. The casserole is a cheat, but tastes lovely. Using French Toulouse sausages makes it as unauthentic as serving it with Spanish chorizo, but both versions work – believe me.
Just use good quality sausages as most of the flavour comes from them and season the sauce sauce to your own taste.
Creamy polenta with sausage casserole, serves 2
4 Toulouse sausages
200 g tinned chopped tomatoes
50 ml water
balsamic vinegar after taste
1 pinch of sugar
salt, black pepper
grated parmesan to serve
oil for frying
Cut the skin of the sausages and push our the sausage meat. Fry it until cooked through in some oil. Add the tomatoes and water and bring to the boil and let thicken. Add balsamic vinegar, sugar and seasoning to your taste. Maybe also add some garlic. Plate the polenta and casserole, top with grated parmesan and enjoy.