Polenta Crostini with Sausage

By 5har0n_nguy3n

These tasty Crostini are for serving up especially in the winter, when the frying and consumption of a hot dish do not require too much of an effort. Not everybody manages to fry Polenta without it crumbling. There is a trick and, like all tricks, it is simple. Everything depends on letting the cornmeal slices color nicely on each side before turning them and on maintaining a high oil temperature.
Many qualities of cornmeal are available on the market nowadays, from coarse Bramata to very finely ground Monta Amida.
I myself do not much care for the coarse type because the mixture turns out heavy and rather too "rough and ready" for me. For this Crostino, I would use a medium-ground, bright yellow flour which has not been mixed with other starches.

Ingredients

• 300 g Cornmeal
• 1 Red-Skinned Onion
• 2 Spring Onions
• 2 Tomatoes
• 3 Sausages, crumbled
• Extra Virgin Olive Oil

Details

Preparation time 60mins
Cooking time 60mins

Preparation

Step 1

Make a fairly thick porridge, stirring with a wooden spoon over a low flame for about 40 minutes.
Separately, sauté the onion with the spring onions in a trickle of oil in a pan.
Add the crumbled sausages and raise the heat to cook the mixture through. Add the coarsely-chopped tomatoes and allow to reduce appreciably.
Place the cooked cornmeal on a pasty board (or else in a rectangular oven tray which is much more practical) and leave to cool.
Cut into rectangles which are not too thin and deep fry them in oil.
When they are very crisp and golden, liberally spread the mixture over them and serve hot.