Today we are happy to present you on our blog, the third recipe of the talented Ketty Bonomo (kettycucinooggi on instagram).

The polenta tart with sausage and peppers is a tasty idea to bring to the table, a unique dish that will make the whole family happy.

I love experimenting and trying out new recipes in the kitchen, like this polenta tart that I am proposing today, an original and perfect way for Sunday lunch.

It is a satisfying single dish, because it is not only good for the eyes, but also for the palate.

The preparation is very simple, all you have to do is cook the polenta, once it is ready and still fluid, pour it into a smart tart mould.

For the filling I used sausage, peppers and scamorza cheese, so try to imagine how good this dish is.

A unique second course that combines a soft polenta with a colourful, mouth-watering filling, all au gratin in the oven.

I’ve had this recipe in mind for some time and I wanted to try it with Btaly polenta, and indeed it was the right choice.

You know that to make a great dish you always need a good raw material, so I opted for Ottofile maize.

A very old variety native to the valleys of Piedmont, it is a particularly sweet flour with an authentic flavour and an intense aroma.

The result is a succulent dish, to be enjoyed piping hot, in which the rustic notes of the wholemeal polenta meet the strong flavours of the filling.

The polenta tart with sausage and peppers will, I assure you, conquer even your most traditionalist guests!

If you’re curious about this recipe, visit her blog https://www.kettycucinooggi.com/ or her Instagram page (kettycucinooggi) where you’ll find lots of other great recipes and dishes.


Preparation time 30 Minuts
Cooking time 25 Minuts
Passive time 1 hour polenta cooking time
4 People
Ingredients for polenta:
Ingredients for filling:
  • 1 N red pepper
  • 1 N yellow pepper
  • 700 g pork sausage
  • 3 tablespoons of tomato puree
  • 1 N onion
  • qb salt
  • qb pepper
  • 1 glass of red wine
Filling preparation:
  1. We clean the peppers from their stalks and cut them into juliennes.
  2. We slice the onion and brown it in a pan with olive oil.
  3. Add the peppers and cook for about 15 minutes, they should remain crispy, add salt and pepper.
  4. In another frying pan, brown the sausage without gut and cut into pieces.
  5. Once cooked on both sides, we add the red wine, then the tomato puree and cook.
Polenta preparation:
  1. Put the water in a pot with salt and oil and bring to the boil.
  2. Sprinkle in the polenta, stirring quickly with a hand whisk so that no lumps form.
  3. Put the lid on, leaving a draft, and cook over a low heat for 60 minutes, stirring occasionally.
Tart preparation:
  1. Grease and pour cornflour into a 22 mm diameter mould.
  2. Pour in the polenta while it is still hot and level it off, then leave to cool.
  3. Once cool, place the polenta on a baking tray.
  4. Stuff with the sausage gravy, peppers, parmesan cheese and grated scamorza cheese.
    Farciamo con il sugo di salsiccia, i peperoni cospargiamo con il parmigiano, infine concludiamo con la scamorza grattugiata.
  5. Bake in a ventilated oven preheated to 180° C for 25 minutes.
  1. Bring it to the table and eat it hot accompanied by a good red wine such as Barolo Docg or Nebbiolo Doc.