{"id":1645,"date":"2021-04-20T19:10:33","date_gmt":"2021-04-20T19:10:33","guid":{"rendered":"https:\/\/btaly.it\/?p=1645"},"modified":"2021-11-04T19:12:03","modified_gmt":"2021-11-04T17:12:03","slug":"polenta-tart-with-sausage-and-peppers","status":"publish","type":"post","link":"https:\/\/btaly.it\/en\/recipes\/polenta-tart-with-sausage-and-peppers\/","title":{"rendered":"POLENTA TART WITH SAUSAGE AND PEPPERS"},"content":{"rendered":"

Today we are happy to present you on our blog, the third recipe of the talented Ketty Bonomo (kettycucinooggi on instagram).<\/h3>\n

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The polenta tart with sausage and peppers<\/strong><\/em> is a tasty idea to bring to the table, a unique dish that will make the whole family happy.<\/p>\n

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

It is a satisfying single dish, because it is not only good for the eyes, but also for the palate.<\/p>\n

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.<\/p>\n

For the filling I used sausage, peppers and scamorza cheese, so try to imagine how good this dish is.<\/p>\n

A unique second course that combines a soft polenta with a colourful, mouth-watering filling, all au gratin in the oven.<\/p>\n

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.<\/p>\n

You know that to make a great dish you always need a good raw material, so I opted for Ottofile maize<\/a>.<\/h3>\n

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

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.<\/p>\n

The polenta tart with sausage and peppers will, I assure you, conquer even your most traditionalist guests!<\/h3>\n

<\/p>\n

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.<\/p>\n

POLENTA TART WITH SAUSAGE AND PEPPERS: THE RECIPE<\/p>\n

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Preparation time<\/td>\n30<\/span>\u00a0Minuts<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
Cooking time<\/td>\n25<\/span>\u00a0Minuts<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
Passive time<\/td>\n1 hour polenta cooking time<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n
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Portions<\/td>\n\n
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4<\/span>\u00a0People<\/span><\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n
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INGREDIENTS<\/span><\/span><\/div>\n
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Ingredients for polenta:<\/span><\/div>\n
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\"CROSTATA<\/a><\/div>\n<\/div>\n
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INSTRUCTIONS<\/span><\/span><\/div>\n
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Filling preparation:<\/span><\/div>\n
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  1. \n
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    We clean the peppers from their stalks and cut them into juliennes.<\/span><\/div>\n<\/div>\n<\/li>\n
  2. \n
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    We slice the onion and brown it in a pan with olive oil.<\/div>\n<\/div>\n<\/li>\n
  3. \n
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    Add the peppers and cook for about 15 minutes, they should remain crispy, add salt and pepper.<\/span><\/div>\n<\/div>\n<\/li>\n
  4. \n
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    In another frying pan, brown the sausage without gut and cut into pieces.<\/span><\/div>\n<\/div>\n<\/li>\n
  5. \n
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    Once cooked on both sides, we add the red wine, then the tomato puree<\/a> and cook.<\/div>\n<\/div>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n
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    Polenta preparation:<\/span><\/div>\n
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    1. \n
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      Put the water in a pot with salt and oil and bring to the boil.<\/span><\/div>\n<\/div>\n<\/li>\n
    2. \n
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      Sprinkle in the polenta, stirring quickly with a hand whisk so that no lumps form.<\/div>\n<\/div>\n<\/li>\n
    3. \n
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      Put the lid on, leaving a draft, and cook over a low heat for 60 minutes, stirring occasionally.<\/div>\n<\/div>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n
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      Tart preparation:<\/span><\/div>\n
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      1. \n
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        Grease and pour cornflour into a 22 mm diameter mould.<\/div>\n<\/div>\n<\/li>\n
      2. \n
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        Pour in the polenta while it is still hot and level it off, then leave to cool.<\/div>\n<\/div>\n<\/li>\n
      3. \n
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        Once cool, place the polenta on a baking tray.<\/div>\n<\/div>\n<\/li>\n
      4. \n
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        Stuff with the sausage gravy, peppers, parmesan cheese and grated scamorza cheese.<\/div>\n
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      5. \n
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        Bake in a ventilated oven preheated to 180\u00b0 C for 25 minutes.<\/div>\n<\/div>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n
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        Presentation:<\/span><\/div>\n
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        1. \n
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          Bring it to the table and eat it hot accompanied by a good red wine such as Barolo Docg<\/a> or Nebbiolo Doc<\/a>.<\/div>\n<\/div>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

          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 […]\n","protected":false},"author":3,"featured_media":1641,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[187],"tags":[829,824,823,825,822,827,826,828],"class_list":["post-1645","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-btaly-en","tag-btalymenu-en","tag-kettycucinooggi-en-2","tag-maize-ottofile","tag-recipes-en","tag-sausage-and-peppers","tag-tart-polenta","tag-tq-i-p-en"],"_links":{"self":[{"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/posts\/1645","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/comments?post=1645"}],"version-history":[{"count":0,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/posts\/1645\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/media\/1641"}],"wp:attachment":[{"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/media?parent=1645"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/categories?post=1645"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/tags?post=1645"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}