POLENTA WITH SAUSAGES

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POLENTA WITH SAUSAGES

POLENTA With SAUSAGES

Polenta

6 cups of water

2 teaspoons salt

2 cups Alpina Savoie Polenta Medium or Alpina Savoie Polenta Fine (instant)

1 1/2 cups of grated aged Parmigiano-Reggiano D.O.P. cheese

1/2 teaspoon black pepper

Add salt to water in a large saucepan, bring to a vigorous boil. Pour medium-grind polenta into water in a steady stream. Cook over low heat for 25 minutes, stirring frequently. Add cheese and pepper, stir vigorously, and allow to simmer 5 more minutes until is thick and pulls away from the pan. Pour into a shallow dish and cover with foil until serving. For fine (instant) polenta, pour into boiling water in a fine stream, stirring constantly. After 2 minutes, add grated cheese and pepper. Continue stirring for about 1 minutes more, until polenta is thick and pulls away from the sides of the pan. Pour into shallow casserole, cover with foil to keep warm.

Sauce

2 pounds of spicy Italian sausage

2 tablespoon Partanna extra virgin olive oil

4 cloves garlic, sliced thin

2 cans, 28 ounces each, San Marzano whole tomatoes

1 1/2 teaspoons dried oregano,

1/2 teaspoon black pepper

1 cup chopped pitted Gaeta olives

2 tablespoons chopped scallions or Italian parsley

Heat the olive oil, add garlic and sauté over medium heat until garlic is golden. Add tomatoes, crushing with a fork. Add oregano and black pepper; let tomato sauce simmer for 15 minutes.

Meanwhile, remove sausage from casings and pinch into small chunks. Heat 1 tablespoon of olive oil in large sauté pan, and brown the sausage chunks. With a slotted spoon, add the sausage to the tomato sauce, and cook over medium heat for 15 minutes until sausage is cooked through. Sprinkle scallions or parsley over sauce.

Serve a large scoop of polenta covered with sauce in shallow bowls.

Ingredients

POLENTA

6 cups of water
2 teaspoons Maldon Sea Salt
2 cups Alpina Savoie Polenta Medium or de la Estancia Organic Polenta
1 1/2 cups of grated Aged Parmigiano-Reggiano D.O.P. cheese
1/2 teaspoon Maldon Black Peppercorns, freshly ground

Add salt to water in a large saucepan, bring to a vigorous boil. Pour medium-grind polenta into water in a steady stream. Cook over low heat for 25 minutes, stirring frequently. Add cheese and pepper, stir vigorously, and allow to simmer 5 more minutes until the mixture is thick and pulls away from the sides of the pan. Pour into a shallow dish and cover with foil until serving. For fine (instant) polenta, pour into boiling water in a fine stream, stirring constantly. After 2 minutes, add grated cheese and pepper. Continue stirring for about 1 minutes more, until polenta is thick and pulls away from the sides of the pan. Pour into shallow casserole, cover with foil to keep warm.

SAUCE

2 pounds of spicy Italian sausage
2 tablespoon Partanna extra virgin olive oil
4 cloves garlic, sliced thin
2 cans, 28 ounces each, San Marzano whole tomatoes
2 tablespoons Gia Sundried Tomato Paste
1 1/2 teaspoons dried oregano
1/2 teaspoon Maldon Black Peppercorns, freshly ground
1 cup pitted Gaeta olives, chopped coarsely
2 tablespoons chopped scallions or Italian parsley, plus more for garnish

Heat the olive oil, add garlic and sauté over medium heat until garlic is golden. Add tomatoes, crushing with a fork. Add sundried tomato paste, oregano and black pepper; let tomato sauce simmer for 15 minutes. Meanwhile, remove sausage from casings and pinch into small chunks. Heat 1 tablespoon of olive oil in large sauté pan, and brown the sausage chunks. With a slotted spoon, add the sausage to the tomato sauce, and cook over medium heat for 15 minutes until sausage is cooked through. Sprinkle scallions or parsley over sauce.

Serve a large scoop of polenta covered with sauce in shallow bowls; sprinkle with a few sprigs of parsley or chopped scallions