For 2 people



  • 1/2 c polenta
  • 2 c water
  • Pinch of salt
  • 1/4 c grated Parmesan

Sausage & sauce

  • 2 tbsp. extra virgin olive oil
  • 1 small onion
  • 1 carrot
  • 1 stalk celery
  • 1/2 c tomato sauce or canned whole tomatoes
  • 2 sweet Italian sausages



  1. Bring 2 cups of water to a boil in a saucepan, heat extra water in a kettle.
  2. Finely chop the onions, carrot and celery.
  3. If using whole tomato cans, chop the tomatoes into small pieces.
  4. Grate Parmesan

To make the Polenta

  1. As the water comes to a boil, add a pinch of salt and whisk in the polenta in a thin stream.
  2. Reduce the heat to a simmer. Switch to a wooden spoon and stir every few minutes so that it does not stick to the bottom.
  3. If it gets too thick, add a little boiling water from the kettle.
  4. After cooking for the recommended time (check the package), it is time for a taste test! Turn off the heat when it reaches the desired thickness, add Parmesan and mix.

For Sausages and Sauce

  1. Heat olive oil over medium heat in a saucepan, and sauté the onions until translucent.
  2. Add carrot and celery and cook well until tender.
  3. Add tomato sauce and bring to a simmer. (If you are using canned tomatoes, add a little salt)
  4. In another skillet, brown the sausages over medium heat. This should take about 10 minutes. If it sticks to the bottom, add a little water.
  5. Transfer the sausages to a saucepan with sauce, cover and simmer over low heat for 25 minutes until the sausages are cooked through. Turn the sausages over once or twice on the way.
  6. Plate the polenta and add the sausage and sauce on top for an unforgettable savory dish.