Polenta with Sausage Sauce

versano0105INGREDIENTS

 

FOR THE SAUCE:

  • 3 pounds fresh Italian sausage
  • 3 28-ounce cans crushed tomatoes
  • 1 large onion, sliced in half
  • 3 garlic cloves, sliced in half
  • 1 basil leaf
  • 1⁄4 cup fresh parsley, chopped, including the stem
  • 1⁄4 cup olive oil
  • Salt & fresh ground black pepper to taste

FOR THE POLENTA:

  • 3 cups water
  • 2 teaspoons salt
  • 1 cup yellow Italian Polenta
  • 1 cup fresh Pecorino Romano cheese for garnish, grated
  • 2 teaspoons olive oil

DIRECTIONS

In a large stockpot, add the olive oil and set over medium high heat. Add the garlic, onion halves, and sausage and sauté for 5 minutes. Reduce the heat and add the crushed tomatoes, basil, parsley, and simmer at least one hour.

Bring the water to a boil in a large stockpot. Add 2 teaspoons of salt and gradually whisk in the polenta. Reduce the heat to low and cook until the mixture thickens and the polenta is tender but still very loose and creamy, stirring almost constantly for about 20-25 minutes. Turn off the heat. Add the olive oil and mix thoroughly. Remove the sausage from the sauce and slice roughly into 1⁄2-inch thick slices and set aside. Pour the polenta directly into individual bowls. Cover the entire surface of the polenta with the sauce and garnish with slices of the sausage and generous amounts of cheese.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s