Hello, friends! The holidays are nearly here, and I’m delighted to share two comforting Italian recipes that are perfect for festive gatherings. I teamed up with Colavita olive oil and Perugina chocolate to create a hearty polenta topped with a savory sausage-and-mushroom tomato sauce, followed by a rich, fudgy dark chocolate cake with a delightful surprise in every slice.
Let’s begin with Polenta con Salsiccia e Funghi — a rustic, warming northern Italian classic. Polenta itself is simple cornmeal porridge, and when paired with a slowly simmered sauce of sweet Italian sausage, mushrooms and tomatoes, it becomes an ideal cold-weather dinner. I start the sauce by heating Colavita extra virgin olive oil in a deep pan, then browning sweet Italian sausages to build flavor. Next I add crushed garlic, thickly sliced cremini mushrooms and a splash of red wine to deglaze and enrich the pan. Once the alcohol cooks off, a jar of Colavita tomato and basil pasta sauce goes in, the pot gets covered, and the sauce simmers low and slow for an hour or more for maximum depth and richness.
The other star is the polenta. Traditional polenta made from coarse cornmeal can demand long cooking and constant stirring to avoid lumps. For a quick and creamy base, I used Colavita instant polenta, which cooks in about five minutes. I prepare it with three parts water to one part whole milk for extra silkiness, then finish it with butter and generous freshly grated Parmesan to make a luscious bed for the sausage and mushroom sauce. Spoon the hot sauce over the polenta and serve immediately for the coziest Italian comfort food.
For dessert I turned to Perugina chocolates — a nostalgic favorite of mine. Their Baci truffles, with a whole hazelnut center and creamy hazelnut filling coated in chocolate, are irresistible. To make a truly indulgent finish to the meal, I tucked unwrapped Baci chocolates around the edges of a dense Italian chocolate cake so every slice includes one of those hazelnut surprises.
The cake is based on my mother’s classic Torta al Cioccolato — more brownie than sponge, with a fudgy, soft texture that chocolate lovers adore. It begins by melting two bars of 70% dark Perugina chocolate with butter and sugar, then folding in egg yolks and a small amount of flour. The batter is lightened with whipped egg whites, baked briefly, then topped with the Baci chocolates and finished in the oven so they sink slightly into the cake. After cooling, a dusting of powdered sugar and a dollop of softly whipped cream make this an elegant yet comforting dessert that pairs beautifully with coffee or a small glass of dessert wine.
These two dishes — creamy polenta with a savory sausage and mushroom sauce, followed by a Baci-stuffed chocolate cake — make a memorable Italian holiday menu that’s both comforting and festive. I hope you’ll try them at your holiday table this season and enjoy the warmth and flavors of an Italian-inspired feast.
Print Recipe
Polenta con Salsiccia e Funghi
Ingredients
- 1 cup Colavita instant polenta
- 3 cups water
- 1 cup whole milk
- ½ cup freshly grated Parmesan cheese
- 2 tablespoon butter
- 1 package sweet Italian sausages
- 1 tablespoon Colavita extra virgin olive oil
- 3 cloves garlic crushed
- 8 oz fresh Cremini mushrooms thickly sliced
- ¼ cup red wine
- 1 jar Colavita tomato and basil pasta sauce
- salt and pepper to taste
- pinch of sugar
Instructions
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First, start the sauce. In a large pan, heat the olive oil over medium-high heat. Once the oil shimmers slightly, add the Italian sausages and brown them; they do not need to be fully cooked through at this stage.
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Add the crushed garlic, sliced mushrooms, and a pinch of salt and pepper. Sauté until the mushrooms soften, then pour in the red wine. Cook until most of the liquid evaporates and the mixture thickens.
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Stir in the jar of pasta sauce and a small pinch of sugar. Reduce the heat to low and let the sauce simmer gently for at least one hour so the flavors meld.
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Just before serving, make the polenta. In a large nonstick pot, bring the water and milk to a boil. Gradually whisk in one cup of instant polenta, stirring constantly until the mixture thickens and becomes creamy, about five minutes.
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Remove from heat and stir in the Parmesan cheese, butter, and additional salt and pepper to taste.
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To serve, spoon creamy polenta into bowls and top with generous ladles of the sausage-and-mushroom sauce. Serve immediately and enjoy.
Baci-Stuffed Italian Chocolate Cake
Makes one 8-inch cake • Prep time: 10 min • Cook time: 35 min
Ingredients:
- 7 oz (2 bars) Perugina 70% dark chocolate
- ½ cup (1 stick) unsalted butter
- ¾ cup granulated sugar
- 4 eggs, separated
- 2 tablespoons flour
- Pinch of salt
- 10 Baci Perugina milk chocolate truffles, unwrapped
Method:
- Preheat the oven to 350°F and butter and flour an 8-inch cake pan.
- Melt the dark chocolate and butter together in a heatproof bowl set over simmering water, stirring until smooth.
- In a medium bowl, beat the egg yolks with the sugar until pale and creamy. Slowly whisk in the melted chocolate, then fold in the flour.
- Whip the egg whites to stiff peaks in a clean bowl. Gently fold half the whites into the chocolate mixture to lighten it, then fold in the remaining whites until just combined.
- Pour the batter into the prepared pan and bake for about 10 minutes. Remove the pan and quickly press the unwrapped Baci chocolates evenly around the edge of the cake.
- Return the cake to the oven and bake for an additional 20–25 minutes, until the center is set and the top has a slight crackle.
- Allow the cake to cool before removing it from the pan. Serve with a dusting of powdered sugar and a spoonful of softly whipped cream.
Disclosure: In accordance with FTC guidelines, I received compensation from Colavita and Perugina for participating in the Join My Italian Holiday Table program. While I have a material connection to these brands, my opinions about their products are my own. The polenta recipe and the Baci-stuffed cake are original creations by Valentina Celant at The Baking Fairy.