Garlic Polenta With Sausage |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Another recipe from my old Italian cookbook. We do like garlic! You can always reduce the amount of garlic. Any leftover polenta, molded in a loaf pan to chill, makes wonderful fried mush for breakfast another day. Slice it 1/2 inch thick, dust with flour and fry in some oil until browned. Ingredients:
1 lb mild italian sausage, cut into 1 inch pieces |
1/4 lb pancetta or 1/4 lb bacon, cut up |
1 small onion, chopped |
2 garlic cloves, minced |
1 medium green bell pepper, chopped |
1 medium carrot, peeled and chopped |
1 (16 ounce) can diced tomatoes, undrained |
1/2 cup dry red wine |
1/2 cup water |
salt and pepper |
1 bay leaf |
3 cups water |
1 cup yellow cornmeal |
1 cup cold water |
1 teaspoon salt |
3 teaspoons minced garlic |
Directions:
1. In large skillet cook sausage, pancetta or bacon, onion, garlic, green pepper and carrot for about 15 minutes or until meat is browned and vegetables are tender, stirring occasionally.
2. Drain off fat.
3. Stir in undrained tomatoes, wine, water, bay leaf and salt and pepper.
4. Simmer gently, uncovered, for 35-40 minutes or until desired consistency, stirring occasionally.
5. Discard bay leaf.
6. Serve sauce over garlic polenta.
7. For polenta: In a 2 quart saucepan, bring 3 cups water to a rolling boil.
8. Meanwhile, combine cornmeal, cold water, salt and garlic.
9. Slowly pour cornmeal mixture into boiling water, stirring constantly.
10. Return just to boiling, reduce heat to low.
11. Cook, covered (bubbles will pop, so be careful), stirring occasionally for about 5 minutes or until thick.
12. Serve with above sauce.
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