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Recipe · Corsica
Figatelli grilles polenta
Grilled Corsican liver sausage with chestnut polenta
⏱ 30 minServes 4Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
8fresh Corsican figatelli
300 g (11 oz)Corsican chestnut polenta
1.2 L (5 cups)chicken stock
100 g (3½ oz)fresh Corsican brocciu
50 g (2 oz)unsalted butter
3 tbspextra-virgin olive oil
1bunch of flat-leaf parsley, chopped
1 pinchfleur de sel (flaky sea salt)
- 8 fresh Corsican figatelli
- 300 g (11 oz) Corsican chestnut polenta
- 1.2 L (5 cups) chicken stock
- 100 g (3½ oz) fresh Corsican brocciu
- 50 g (2 oz) unsalted butter
- 3 tbsp extra-virgin olive oil
- 1 bunch of flat-leaf parsley, chopped
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Bring the stock to a simmer in the large saucepan and whisk in the polenta in a steady stream.
- Cook for 25 minutes, stirring constantly with a wooden spoon.
- Off the heat, stir in the butter and brocciu until creamy.
- While the polenta cooks, heat the large skillet or griddle over high heat, no fat needed.
- Prick the figatelli lightly with a fork so they don’t burst and put them in the hot pan.
- Grill for 4 minutes per side until crisp and browned.
- Spoon the polenta onto hot plates, top each with 2 figatelli and sprinkle with parsley.
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