main dishes sardinian

Polenta with Sausage Tomato Sauce

Slices of polenta baked with tomato sauce, fresh sausage, onion, basil, olive oil, and grated pecorino.

Gluten-Free Nut-Free
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Prep 15 min
Cook 1h 15m
Total 1h 30m
Servings 6
Difficulty Medium

Ingredients

Polenta

Sauce

Finish

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Instructions

  1. Bring the water to a boil in a large pot. Add the coarse salt, cornmeal, and olive oil while whisking.

  2. Cook the polenta, stirring often, until thick. Use the timing for your cornmeal; traditional polenta may take about 50 minutes.

  3. Spread the polenta on a tray, cool until firm, then cut into slices.

  4. Cook the onion in a little olive oil until soft. Add the crumbled sausage and brown it.

  5. Add the white wine and let it reduce. Add the crushed tomatoes and simmer briefly with basil.

  6. Layer the polenta slices in a baking dish with sausage sauce and pecorino, ending with sauce and cheese.

  7. Bake at 200 C until the surface is browned and the sauce is bubbling.

Storage & Meal Prep

Refrigerate for up to 3 days. Reheat covered, then uncover briefly so the top dries again.

Variations

  • With Fennel Sausage: Use sausage with fennel seed if you want the sauce closer to Sardinian pork seasoning.
  • With More Tomato: Add another 400 g canned tomato if you want a looser baked dish.
  • With Soft Polenta: Serve the sauce over just-cooked soft polenta instead of cooling and baking slices.

FAQ

Can I use instant polenta?

Yes. Follow the packet timing, then cool it until firm enough to slice.

Why cool the polenta before baking?

Cold polenta slices hold their shape under the sauce.

Can I make the sauce ahead?

Yes. The sausage tomato sauce can be made a day ahead and refrigerated.

Interactive Nutrition Map

6 Servings

Customize Ingredients

Meat & Poultry
Italian Sausage
250 g
Cheese
Pecorino Romano
150 g
Vegetables
Canned Tomatoes (Crushed/Diced)
1000 g
Onion (Yellow/White)
110 g
Grains & Bread
Yellow Cornmeal
500 g
Oils & Fats
Extra Virgin Olive Oil
15 g
Herbs & Spices
Fresh Basil
144 g
Liquids
Dry White Wine
61 g

Per Serving

646kcalCalories
23gProtein
83gCarbs
25gFat
10gFiber
Sodium
841mg37% DV
Potassium
1019mg22% DV
Calcium
412mg32% DV
Iron
4.6mg26% DV
Magnesium
92mg22% DV
Vitamin C
36.4mg40% DV
Vitamin A
162µg18% DV
Vitamin K
112.1µg93% DV
Folate
63µg16% DV
Yellow Cornmeal
Extra Virgin Olive Oil
Canned Tomatoes (Crushed/Diced)
Italian Sausage
Onion (Yellow/White)
Dry White Wine
Pecorino Romano
Fresh Basil
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Polenta with Sausage Tomato Sauce belongs on the Sardinian home table. I build it around yellow cornmeal, water, and coarse sea salt.

I bring the water to a boil in a large pot. I add the coarse salt, cornmeal, and olive oil while whisking. I cook the polenta, stirring often, until thick. I use the timing for your cornmeal; traditional polenta may take about 50 minutes.

I layer the polenta slices in a baking dish with sausage sauce and pecorino, ending with sauce and cheese. I bake at 200 C until the surface is browned and the sauce is bubbling. I serve it as soon as the texture is right.

Part of: Sardinian Ingredients Guide

Related: Sardinian Table: Real Meals | The Sardinian Kitchen