My name is Agnese, i was born in Italy and i'm a PROUD ITALIAN FOOD BLOGGER. Check out my traditional Italian recipes on my blog! Enjoy Italy!

Trieste cheese polenta stuffed with savory Italian sausage and fresh tomato


  • 3 1/2 cups chicken stock, plus 1 cup water
  • 1 (9.2-ounce)  Instant Polenta
  • 1/2 stick butter
  • 8 ounces grated Havarti
  • 1 pound loose Italian sausage
  • 2 cups Pomodoro Fresco Marinara
  • 1/4 pound shredded provolone
  • 2 tablespoons fresh basil


Preheat oven to 350˚F.

Bring stock and water to a boil. Stir in polenta, stirring constantly to avoid clumping. Add butter and grated Havarti. Stir until combined. Immediately remove from heat and evenly distribute polenta into a 12-cup non-stick muffin pan. Allow to cool.
Once polenta cools, spoon out a hollow in the top of each muffin for stuffing. (you can use the cored out polenta for leftovers)
Meanwhile, in a large saucepan over medium-high heat, brown Italian sausage, breaking up while cooking. Once cooked through, stir in Pomodoro Fresco Sauce and cook until hot, about 7 minutes.
Fill each polenta muffin with meat sauce, then top with provolone. Bake until cheese becomes hot and bubbly, about 15 minutes.
Serve with freshly chopped basil.

1 commento

  1. I added your blog post and picture to a roundup. I hope that you like it! Happy Holidays! Jessi


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