It is another typically winter and common dish not only in Perugia or Umbria, but also in various northern regions, where gets different shapes and condiments. The habit to lay out the polenta on the pastry board in the middle of the table is still in vogue, that for allowing every guest to have it at the same time together. There are a lot of possible variations for matching sauces and one of the most popular in Perugia is the sausages polenta.

Ingredients (per 4 people)
500g corn flour
8 sausages
600g puréed tomato
1 onion
1 rib of celery
1 carrot
white wine
grated ewe’s milk cheese
extra-virgin olive oil
salt

Preparation method
Pour corn flour in a pot full of boiling water, add salt and mix constantly until to achieve a normal polenta. Trite celery, carrot, onion, and leave it to cook with oil in a saucepan. Leave it to fry for a few minutes, then add fresh crumbled sausages. Add some white wine and wait until it evaporates. At this point, lay out the puréed tomato in a saucepan and leave until the sauce thickens.
As soon as the cooking is finished, pour the polenta on the pastry board, spread the sausages sauce and add plentiful grated ewe’s milk cheese.

Variation – There are endless variations connected with polenta which is a dish really suitable to every kind of taste. It can be served with game, fowl, pork meat, pore mushrooms. It is delicious with the truffle too.