Diots in white wine and polenta: a delicious Savoyard specialty
Diots in white wine are a delicious Savoyard specialty that highlights the diots, sausages typical of the region, usually made from pork and sometimes veal. This comforting dish, often served in winter, is ideal for family or friends’ meals, combining simplicity and authentic flavors.
The preparation begins by cooking the diots in a casserole, where they are gently browned to release their aromas. Then onions and aromatic herbs such as thyme or bay leaf are added, followed by a good glass of Savoyard white wine, which deglazes the casserole. Cooking continues until the sausages are tender and well coated with this flavorful sauce, allowing the flavors to blend perfectly.
Accompanied by creamy polenta, this dish takes on an even more indulgent dimension. Polenta, prepared from cornmeal, is slowly cooked in water or broth until it reaches a smooth and creamy consistency. It is often enriched with cheese, such as beaufort or emmental, to give it an even richer and more savory flavor.
The marriage of tender diots coated with a white wine sauce and creamy polenta makes it a comforting and tasty dish that warms the heart. The textures complement each other perfectly, between the tenderness of the sausages and the softness of the polenta.
Served hot, this dish is ideal for a convivial dinner and is a true celebration of Savoyard gastronomy. Diots in white wine and polenta embody the richness of the region’s culinary traditions, offering an authentic tasting experience with every bite.
Ingredients :
- 8 diots (pork sausages)
- 250 gr of polenta (medium cornmeal)
- 2 onions
- Savoy white wine Apremont
Easy recipe for Diots in white wine and Polenta :
- Cook the polenta in 4 times its volume of boiling salted water. Stir regularly with a wooden spoon.
- At the end of cooking, let it swell for about 10 minutes.
- While the Polenta is cooking, prick the Diots and cook them in boiling water.
- Peel and slice the onions thinly and brown them in a pan. Bind with a little flour.
- Add the drained Diots and cover with Savoy white wine. Let simmer covered for 20 minutes. Pepper to taste.
Recommended wine : an Apremont or a Mondeuse
