Do you have some left-over polenta and some sausages from your last barbecue as well? In this case let’s transform them into a dish that comes straight from my grandma’s recipe book: sandwiched polenta with gorgonzola and sausage.

I love the summer, but autumn has a lot to say for itself too. It brings with it the cathartic reinstatement of the right priorities through the warmth of a newly-lit fireplace and a mug of hot chocolate held between your hands.

Autumn is a gentle and invigorating coolness that strokes your face and instils new, fresh thoughts in your mind: a desire for snow and the scent of pine trees, for tartan fabrics and the approaching Xmas season that heals all wounds with its magical atmosphere. It’s a hygge spirit that floods your days, home and soul. And how about the delicious smell of polenta slowly huffing and puffing in a copper pot?

If you ask me what autumn tastes like, I’m most likely to say that it tastes like piping hot polenta that’s just come off the stove.

Sandwiched and topped polenta: the taste of bygone days

When I was a child – and my grandma’s recipes were served every day of the week – polenta sandwiched and topped with cheeses and sausage was definitely a Monday staple.  In fact, more often than not, a traditional family Sunday lunch in the winter consisted of a mixed meat barbecue with a side of sliced and grilled, homemade polenta.

That’s why, the next day, my grandma – who was a great “waste not, want not” advocate – would dish up this typical example of creative food recycling.

One recipe, lots of versions

Undoubtedly very taste and delicious, polenta can be sandwiched and topped in many ways depending on what your taste buds feel like and your fridge has in it.

You can stuff it with mushrooms sautéed in olive oil, garlic and parsley with some Taleggio cheese and Speck; grilled pumpkin with smoked Scamorza cheese and crisp-fried Guanciale. You can use yellow or white polenta…In other words just use your imagination and mix different flavours as the fancy takes you.

Watch and see how sandwiched and topped polenta quickly becomes one of your most faithful and successful recipes, a very quick dish that is really easy to make and pleases everyone.

Since you are recycling cooked food, there is no need to cook it again: simply assemble your dish and warm it up quickly in the oven to give it a new leash of life!

You can even decide to heat your polenta up in a pellet range cooker: the results will be amazing and the environment will thank you for it. This cooking method is, in fact, the most efficient to simultaneously cook and heat the home without wasting energy (come and check out the wide range of Palazzetti pellet range cookers here !

It’s never been easier to successfully prepare an original and alternative dish in virtually no time. Just heed my warning: you may become addicted to it and hope that someone doesn’t finish their polenta!

Polenta sandwiched and topped with cheese and sausage: the recipe


  • 16 slices of polenta
  • 200 g of mild gorgonzola cheese
  • 4 sausages
  • 50 g grated Grana Padano cheese
  • Extra virgin olive oil and pepper, as needed


In the first place, choose how you want to serve your sandwiched polenta. You have two choices: you can either prepare it in an oven pan like lasagna and then serve it in portions (this is the most informal, convivial version, perfect if you have lots of guests) or you can choose to serve your polenta in single portions, an ideal choice for an elegant dinner.

It’s entirely up to you! Both versions are just as tasty: let’s take a look at the two different methods!


  • Place the slices of polenta on the  bottom of an oven pan to form one layer;
  • Remove the external crust from the gorgonzola cheese and cut it roughly into pieces. Crumble the pre-cooked sausages.
  • Add pieces of gorgonzola cheese and sausage meat to the bottom layer of polenta. Being heavy handed is not an issue here because it is precisely the cheese and sausage filling that will make your dish so tasty.
  • Add a second layer of polenta and top it again with gongonzola cheese and sausage.
  • Now drizzle with extra virgin olive oil, add some grated Grana Padano cheese and some ground black pepper. Bake at 200 °C for 15 minutes.


  • Cut out some circles (or some squares, depending on the shape you want for your dish) of polenta using a dough cutter.
  • Create some polenta sandwiches on an oven tray lined with parchment paper. The first circle of polenta will be the base of your sandwich.
  • Add a layer of gorgonzola cheese and crumbled sausage and then cover with another slice of polenta.
  • Top with some more gorgonzola cheese and sausage, some grated Grana Padano cheese, ground pepper and drizzle with olive oil.
  • Bake at 200°C for 15 minutes.


Credits immagini: Sara Cartelli

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About us

Kristel è food blogger per The Eat Culture e, su di lei, nemmeno una nuvola. Cogitatrice impegnata, alla costante ricerca di ispirazioni, dentro e fuori dalla cucina. Grazie al cielo tutto scorre: panta rei. E alla fine, come in uno splendido giardino bahai, verrà estasiata da un’illuminazione.