Polenta on its own is good, gratin is much better! Bacon and Calabrian sausage add a special flavor to this typical Italian dish. Don’t forget to try it because it’s very easy to make!


  • 1 tablet of chicken broth
  • 1 small onion chopped
  • 2 tablespoons margarine
  • 1 dessert spoon of minced garlic
  • 1 and ½ liter of water
  • 1 cup full of cornmeal
  • Sal August
  • Coarsely grated mozzarella cheese, to taste

Sausage Sauce Ingredients

  • 100 grams of chopped bacon
  • 100 grams of skinless pepperoni sausage, finely chopped
  • 2 seedless tomatoes, diced
  • 2 cloves of garlic, chopped

Preparation Mode

  1. In a pressure cooker, add the chicken broth, onion, margarine and garlic.
  2. Cook over medium heat for 5 minutes.
  3. Add the water, cornmeal and salt to taste, stirring constantly until it boils.
  4. As soon as it boils, cover the pan, lower the heat and, after reaching pressure, count 20 minutes.
  5. Turn off the heat, release the pressure.
  6. Open the pan and transfer the polenta to an ovenproof dish.

Sausage Sauce Preparation Method

  1. In a frying pan, add the bacon and fry in its own fat.
  2. Add the sausage and fry well.
  3. Drain off excess oil.
  4. Add the garlic and sauté.
  5. Add the tomatoes and sauté for half a minute.
  6. Turn off the heat and pour the sauce over the still hot polenta.
  7. Sprinkle everything with the mozzarella.
  8. Place in the oven for a few minutes until the cheese melts.

Mom Tips

If you prefer, before the cheese you can add more sliced ​​Calabrian sausage, already fried.

Approximate yield of 6 servings.

Also check out the recipe for fried seasoned polenta.

Source: https://www.receitasdemae.com.br/receitas/polenta-gratinada-com-bacon-e-calabresa/

Leave a Reply