sausage. But I didn't have any photos of that meal - so thought it was worth revisiting.Polenta is versatile and can be so tasty; and in this current economy - it's easy on the wallet! Serve it soft and creamy or let it form into a base you can top for little appetizer or even use as bread for a sandwich!
Look for more recipes for polenta coming soon to keep you fat and happy!
Polenta
2 cups liquid (either water, milk or broth)
1/2 cup polenta
1/2 cup grated Parmesan Cheese
1/4 cup goat (or other) creamy cheese
Whisk the polenta into the liquid slowly. Stir often over medium low heat. As the polenta begins to thicken you will add another 1& 1/2 cups water, 1/2 cup at a time.
This could take up to an hour. When the polenta is complete (taste it, is it still gritty? You may need to add slightly more water)
Remove from stove. Add in 1/2 cup grated Parmesan cheese, 1/4 cup of goat cheese (or other creamy cheese) and fresh ground pepper. (feel free to use more cheese!) Serve.
Tomato Sausage Sauce2 or 3 hot Italian sausages
1/2 cup chopped onions
4 cloves garlic
1 can diced tomatoes
1/2 cup chopped artichokes
1/2 cup chopped olives (use a mixture of good deli olives)
basil, handful of fresh or 1 tbls dried
Start by cooking the sausages, over medium heat in a 2-4" deep pan. Turn a few times. Once those are nearly done, add the chopped
onions and sautee for 5 minutes. If you have dried herbs, add them now. Add the garlic and sautee for another minutes (don't add the garlic with the onions or it will burn). Add 1 can of diced tomatoes (use your wooden spoon to scrape all the great cooked on bits off the bottom of the pan, almost like you are deglazing). Let that cook until hot and bubbly. Add in 1/2 cup chopped artichokes hearts and 1/4 cup of chopped olives. If you have fresh herbs, add them now. Salt and pepper to tasteServe over the polenta, grate fresh Parmesan cheese over the top.
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