Sauce
1 kg of fresh linguica
4 cloves of garlic
2 tablespoons of olive oil
1 cup of red wine
3 chopped tomato seeds
4 sprigs of rosemary
1 cup of water
1/2 teaspoon of Calabresa pepper
Salt to taste
Polenta
5 cups of water
2 cups of cornmeal flour pre-cooked
Salt to taste
2 cups of olive oil
Sauce
1 kg of fresh linguica
4 cloves of garlic
2 tablespoons of olive oil
1 cup of red wine
3 chopped tomato seeds
4 sprigs of rosemary
1 cup of water
1/2 teaspoon of Calabresa pepper
Salt to taste
Polenta
5 cups of water
2 cups of cornmeal flour pre-cooked
Salt to taste
2 cups of olive oil
Sauce
1 Grind the linguica using a food processor and reserve
In a medium saucepan, sauté the garlic in olive oil until it starts to brown
Add the linguica and fry until the liquid has evaporated
2 Add the red wine and cook until it has almost completely evaporated
Add the tomato, rosemary, and water
Cover and cook for 15 minutes or until the sauce thickens
Season with pepper and salt. Reserve
Polenta
1 In a medium saucepan, bring the water to a boil over medium heat
Add the cornmeal flour and stir until it dissolves
Season with salt and cook for 5 minutes or until the polenta comes away from the sides of the pan
2 Transfer to a smooth surface greased with butter
Spread to form a rectangle 30 cm x 25 cm
Let cool, then cut into sticks when the mixture is firm
3 Heat the olive oil over medium heat and fry the polenta until it browns
Drain on paper towels
Serve with the sauce and, if desired, sprinkle with grated Parmesan cheese.
