in Soup Recipes, Switzerland

Polenta soup with Luganighe

updated

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Ingredients for 4 servings:

  • 150 g polenta, coarse-grained (bramata)
  • 1 ½ liters vegetable broth
  • 2 ½ dl white wine
  • 1 large onion(s)
  • 3 cloves garlic
  • 50 g bacon, diced
  • 100 g cheese, heartier of your choice, freshly grated
  • 4 sausages (boiled sausages such as Mettwurst or Luganighe)
  • salt and pepper
  • nutmeg
  • 1 tbsp olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

hearty, just right for the cold season

Peel the onion and garlic. Finely dice the onion and finely slice the garlic. Heat the olive oil in a saucepan. Sauté the bacon cubes, onion, and garlic. Add the vegetable stock and bring to a boil. Add the polenta, cover, and simmer for about 45 minutes. Stir frequently to prevent burning. Add the white wine and sausages and simmer for another 10 minutes. Season with salt, pepper, and nutmeg. Stir in the grated cheese before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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