Microwaved Linguiça-Calabresa sauce
1 kg of fresh pork linguica calabresa
4 cloves of garlic
2 tablespoons of olive oil
1 cup of red wine
3 tomato seeds, diced
4 bay leaves
1 cup of water
1/2 teaspoon of Calabresa pepper
To taste with salt and black pepper
Polenta
5 cups of water
2 cups of pre-cooked cornmeal flour
To taste with salt
For frying
2 cups of olive oil
Microwaved Linguiça-Calabresa sauce
1 kg of fresh pork linguica calabresa
4 cloves of garlic
2 tablespoons of olive oil
1 cup of red wine
3 tomato seeds, diced
4 bay leaves
1 cup of water
1/2 teaspoon of Calabresa pepper
To taste with salt and black pepper
Polenta
5 cups of water
2 cups of pre-cooked cornmeal flour
To taste with salt
For frying
2 cups of olive oil
Microwaved sauce
Pulse the linguica in a food processor until well mixed and set aside
In a medium pan, sauté the garlic in olive oil until golden brown
Add the linguica and cook until most of the liquid has evaporated
Add the red wine and simmer until the sauce has thickened
Add the tomatoes, bay leaves, and water
Simmer for 15 minutes or until the sauce is well combined
Season with Calabresa pepper and salt
Set aside
Polenta
Fry a pot of boiling water over medium heat
Whisk in the cornmeal flour until dissolved
Season with salt and cook for 5 minutes or until the polenta is cooked
Transfer to a flat surface, greased with butter
Shape into a rectangle, approximately 30 x 25 cm
Allow to cool and harden
Cut into sticks
Fry the polenta in hot olive oil until golden brown
Drain on paper towels
Serve with the sauce and top with grated Parmesan cheese if desired.
