For this Italian polenta recipe, add a generous amount of extra virgin olive oil to a small pot, the add carrot and put it on the stove at a low-medium heat.

Leave it to fry for a minute or so before you add a whole pork sausage and two pork ribs to the pot, along with 500g of pork mince.

Then, add a pinch of salt, stir through and add 500ml of fresh tomato sauce.

To sweeten the taste of the sauce, add a touch of rock salt, and leave to simmer and cook through for at least an hour.

Now, it’s time to prepare the sausage you will add to the Italian cornmeal polenta (and it will also be used on top). Getting your medium size frypan, add some EVOO and place 3 more Italian sausages inside, breaking them up using a fork, by squashing and pressing them forward. They are to be enjoyed in pieces, not whole.

Cook this on a low-medium heat until well browned, adding 100g of veal mince and a pinch of salt. Mix this through and ensure it is well browned by moving the meat around with a wooden spoon.

Put a large pot on the stove, filling it with 1L of water. Leave it to heat up – but don’t boil it!

Add a pinch of rock salt to the water once it starts to heat and with the wooden spoon in one hand, get cornmeal in the other and slowly drop it into the water, while mixing it through with the spoon.

Don’t put all of the cornmeal in the polenta at once! You will see it start to grow in the water and eventually thicken, but the key is mix, mix mix!

Using a ladle, pour a portion of the sauce you prepared earlier, into the cornmeal polenta, and mix it through. At the same time add half of the sausage mince you also prepared and stir it in.

Keep stirring the polenta until it is a thick consistency and it should start to bubble.

Be careful not to undercook your polenta or it will be runny and not set!