POLENTA, BEET AND SAUSAGE

POLENTA AL CUCCHIAIO, BEET AND SAUSAGES

INGREDIENTS
quantity for four people

– 2 packages of 350g of Polenta al Cucchiaio traditional
– 1kg of beets
– 6 sausages
– 1 garlic clove
– 2 bay leaves (optional)
– extravirgin olive oil, salt, pepper, sweet paprika in powder

PREPARATION

Put the sausages in a preheated oven, in an ovenproof dish and without adding any fat, at 190 °C for 20-30 minutes or until they are well browned (you can add a couple of bay leaves to taste and turn halfway through cooking). Clean the beets, scrub and drain them, then remove the tougher white ribs and boil them in a little lightly salted water for 10 minutes, drain and squeeze. In a frying pan, brown the garlic in a little olive oil over moderate heat, add the beet greens and cook for 10-15 minutes or until the beet greens are soft but not mushy. Towards the end of cooking, add salt to taste and a pinch of paprika. Heat the Polenta al Cucchiaio Castello in the microwave for 4 minutes, pour it onto the serving plate and add the sausages cut into pieces and the beets stir-fried in the pan.