Polenta With Sausage
|Water||2 1⁄2 Liter (10 Cups)|
|Potato||1 Small, peeled and thinly sliced|
|Salt||15 Milliliter (1 Tablespoon)|
|Cornmeal||500 Milliliter (2 Cups)|
|Hot italian sausage||1 Pound, casings removed (500 Gram)|
|Dried sage||1⁄4 Teaspoon|
|Olive oil||75 Milliliter (1/3 Cup)|
|Garlic clove||2 Large, sliced|
|Freshly grated parmesan cheese||500 Milliliter (2 Cups)|
In large saucepan, bring water, potato and salt to boil; cook for 3 minutes or until tender.
While water is still boiling, gradually stir in 1-3/4 cups (425 mL) of the cornmeal, 1/4 cup (50 mL) at a time.
Reduce heat to medium; cook, stirring constantly and keeping polenta boiling, for 20 minutes.
Add remaining cornmeal; cook, stirring constantly, for 20 minutes or until polenta is smooth and mounds softly on spoon.
Stir in pepper.
Let stand for 5 minutes.
In large skillet, cook sausage meat with sage over medium high heat for 5 minutes or until meat is no longer pink.
With slotted spoon, remove meat to bowl; drain off fat.
Add oil and garlic to skillet; cook over low heat for 3 to 4 minutes or until garlic is just golden.
Combine with sausage.
Using greased serving spoon, spread thin layer of polenta in large shallow pasta bowl.
Spread with half of the sausage mixture; sprinkle with half of the cheese.
Repeat with remaining polenta, sausage mixture and cheese.
VARIATION Polenta with Pork: Instead of using sausage mixture, use pork.
In heavy skillet, combine 1 lb (500 g) ground pork, 1 sliced clove garlic, 1 tsp (5 mL) chili powder, 1/2 tsp (2 mL) each dried oregano, fennel seeds and salt, 1/4 tsp (1 mL) each dried sage, pepper and hot pepper flakes.
Cook over medium high heat for 5 minutes or until pork is no longer pink; drain of fat.