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Polenta and Sausage Bites Episode #10
Yields Approx: 12


friulano cheese
3 oz. or 100 gr. gorgonzola, room temperature
2 links or 300 gr. sausage, casing removed and crumbled
3 Tbsp. onions, chopped
3 Tbsp. extra virgin olive oil
2 Tbsp. flour
¼ cup or 50 ml. milk

*Prepare Polenta as per recipe, pour (approx. ½” thick) on a tray and let cool.*


1. In a frying pan over medium high heat, heat the oil and sauté onions until
translucent, approximately 5 to 7 minutes. Add the sausage and sauté
until all the liquid released by the sausage has evaporated.

2. Add the flour and mix to incorporate. Add milk and stir to a creamy

Preparing Bocconcini: Preheat oven 400 f

3. Unmold the polenta and place on a cutting board. Using a cookie cutter
cut discs of 1 ½” in diameter.

4. Spread the gorgonzola sauce on the smooth side of the polenta discs and
top with 1 teaspoon of sausage. Cover with a slice of friulano cheese.

5. Repeat for all polenta discs. Transfer the bocconcini on a baking tray
and bake until the friulano cheese has melted.

6. Remove from heat and serve