Polenta Con La Saliccia

I have headed to Italy for my second dish. There are two common types of polenta: fine-grained, pale yellow Veneto polenta; and large-grained, bright golden-yellow Lombard or Piedmontese polenta. The first is generally served with the texture of mashed potato, and the latter is more often served firmer. I actually chose my recipe from a book called the Silver Spoon which, according to the blurb on the cover, is "Italy's best selling cookbook for over 50 years". It is a great book and more like an encyclopedia than a cook book. The recipes are simple and honest, and illustrate well the Italian view towards food. As I mentioned earlier while southern Italians dined on pasta, in the north it was rice and polenta. In keeping with that theme I have chosen a simple hearty northern Italian dish with a mirepoix (carrot, onion and celery) cooked with tomato and Italian pork sausage, served on polenta. The simplicity of the dish had me a little unsure of the results, however I was pleasantly surprised. The key to the dish was perfect seasoning of the stew to bring out the flavour in the tomato, while being careful not to over season once the salt from the sausage released into the sauce. It would have been improved with a higher quality sausage - so off to a good deli next time! The polenta was a great match and held its smooth yet slightly grainy texture, while absorbing the sauce. The delicate corn flavour was also enhanced by the stirring in of a knob of butter just before serving. I will endeavour to get away from the peasant dishes for the next challenge, but there is something rewarding about simple food, done well.