Hello, friends! The holidays are approaching and I’m excited to share two classic Italian dishes that are perfect for festive gatherings. I partnered with Colavita olive oil and Perugina chocolate to create a comforting savory main—creamy polenta topped with a sausage and mushroom tomato sauce—and a decadent dark chocolate Italian cake with a delightful hidden surprise.
We’ll begin with Polenta con Salsiccia e Funghi, a hearty northern Italian dish that’s ideal for cold weather. I start the sauce by warming Colavita extra virgin olive oil in a deep pan, then browning sweet Italian sausages. I add crushed garlic, thickly sliced cremini mushrooms, and a splash of red wine, allowing the alcohol to cook off and the mushrooms to soften. A jar of Colavita tomato and basil pasta sauce goes in next; I cover the pot and let the sauce simmer for at least an hour so the flavors deepen and meld together into a rich, savory topping.
The polenta is just as important. Traditional polenta can take a long time to prepare and demands constant stirring, but instant polenta cuts the cooking time dramatically while still delivering great texture. I use a ratio of three parts water to one part milk for extra creaminess, then finish the polenta with butter and plenty of freshly grated Parmesan to create a silky base for the sausage and mushroom sauce.
For dessert, I turned to Perugina chocolates. Growing up, their Baci truffles were a favorite—hazelnut-filled bites surrounded by creamy chocolate. To make an extra-special cake, I tucked unwrapped Baci chocolates around the edge of a dense, fudgy Italian chocolate cake so every slice includes a chocolate-hazelnut surprise.
This cake is based on my mom’s classic Torta al Cioccolato—more brownie than cake, with a fudgy, soft texture that’s intense and satisfying for chocoholics. The batter begins with melted Perugina 70% dark chocolate and butter, combined with sugar, egg yolks, a small amount of flour, and carefully folded-in beaten egg whites to keep it light yet rich. After a brief initial bake, I press the Baci chocolates evenly around the edge and return the cake to finish baking. Once cooled, it’s lovely dusted with powdered sugar and served with softly whipped cream.
I hope you’ll consider adding these recipes to your holiday table. To make the season even sweeter, Colavita and Perugina offered a giveaway for one reader. Good luck, and happy cooking!
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 in the Italian sausages, and cook until browned (they do not have to be cooked all the way at this point).
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Toss in the garlic, mushrooms, and some salt and pepper to taste, and saute until the mushrooms have softened. Add in the red wine, and cook until most of the liquid has evaporated and the sauce in the pot has thickened.
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Add in the jar of pasta sauce and a small pinch of sugar, lower the heat down to low, and let the sauce simmer for at least 1 hour.
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Shortly before serving, make the polenta. In a large nonstick pot, heat the milk and water to boiling. Add in one cup of polenta, stirring constantly, until the mixture thickens and turns creamy (about 5 minutes).
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Remove from heat, and stir in the Parmesan cheese, butter, and salt and pepper as needed.
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To serve, scoop some polenta in a bowl, and top with the sauce. Enjoy immediately!
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Baci-Stuffed Italian Chocolate Cake
Makes: one 8-inch cake
Prep time: 10 min / Cook time: 35 min
7 oz (2 bars) Perugina 70% dark chocolate
½ cup (1 stick) unsalted butter
¾ cup granulated sugar
4 eggs, separated
2 tablespoon flour
Pinch of salt
10 Baci Perugina milk chocolate truffles, unwrapped
- Preheat the oven to 350°F. Butter and flour an 8-inch cake pan and set aside.
- In a heatproof bowl set over simmering water, gently melt the dark chocolate and butter until smooth.
- In a medium bowl, beat the egg yolks with the sugar until light and fluffy. While whisking, slowly add the melted chocolate mixture, then stir in the flour.
- In a separate bowl, beat the egg whites to stiff peaks.
- Fold about half the beaten egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites until just combined. Pour the batter into the prepared pan and bake for about 10 minutes.
- Remove the pan from the oven and quickly press the unwrapped Baci chocolates evenly around the edge of the cake.
- Return the cake to the oven and bake 20–25 more minutes, until the center no longer jiggles and the top has a slight crackle.
- Allow the cake to cool before removing from the pan. Serve with a dusting of powdered sugar and a dollop of whipped cream.
In accordance with FTC guidelines, I disclose that I received compensation from Colavita & Perugina for participation in the “Join my Italian Holiday Table” program. Although I have a material connection to Colavita & Perugina, my opinions of their products are my own. Recipe is an original creation of Valentina Celant at TheBakingFairy.net.