Polpettone with Lemon and Basil Polenta and Greens

Make a meatloaf with an Italian twist and try your hand at making Frank Bordoni's meaty treat with lemon-scented polenta
By Frank Bordoni
Polpettone with Lemon and Basil Polenta and Greens
  • Rating:
  • Serves: 6-8
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the polpettone

  • 450 g wild boar sausages
  • 110 g minced pork
  • 1 onion, finely chopped
  • 1 tbsp chopped parsley
  • 1 handfuls breadcrumbs

For the polenta

  • 2 litres chicken stock, or beef stock, approximate quantity
  • 1 lemon, grated zest and juice
  • 350 g polenta
  • 150 g unsalted butter
  • handfuls basil
  • 150 g parmesan, grated

For the greens

  • 1 chard or spring greens
  • 1 clove garlic, finely sliced
  • 2 tbsp olive oil
  • freshly ground sea salt and black pepper


1. Preheat the oven to 180C/gas 4. Split the sausages and put the filling into a bowl. Add the pork mince, onion, parsley and breadcrumbs. Combine well, using your hands. Press the mix into a loaf tin and bake for about 20 minutes, until just firm to the touch. While it's in the oven, make the maize mash.

2. For the polenta, bring the stock to a boil and add a pinch of salt, along with the lemon rind and juice.

3. Pour in the polenta and whisk continuously to avoid any lumps. Reduce the heat and keep cooking until the mixture becomes thick and creamy. Season with salt and pepper and add the butter, basil and cheese. Cover with a lid and keep warm.

4. Shred the greens and cook with the garlic in a little olive oil for 5-7 minutes, until softened.

5. To serve; slice the pork loaf into thick slices and arrange on the plate. Accompany with the greens and polenta.

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