Prep 25 mins
Cook 45 mins
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.
- 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
- 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.
- Drain off fat.
- Stir in undrained tomatoes, wine, water, bay leaf and salt and pepper.
- Simmer gently, uncovered, for 35-40 minutes or until desired consistency, stirring occasionally.
- Discard bay leaf.
- Serve sauce over garlic polenta.
- For polenta: In a 2 quart saucepan, bring 3 cups water to a rolling boil.
- Meanwhile, combine cornmeal, cold water, salt and garlic.
- Slowly pour cornmeal mixture into boiling water, stirring constantly.
- Return just to boiling, reduce heat to low.
- Cook, covered (bubbles will pop, so be careful), stirring occasionally for about 5 minutes or until thick.
- Serve with above sauce.
Very good polenta. I served with caramelized mushrooms on the side from Recipe #149592.
We lived in Italy for 3 years when my husband was in the military. We thought this had authentic italian flavor. I made this as directed except didn't have an entire greeen pepper and used frozen diced carrots. I did not cook down the meat sauce for the entire 35-40 minutes. I found 20 was plenty to make a nice consistency and flavor blend. I will make this again! The polenta was lump free and flavorful. Easier than any I have ever made. We will be frying the chilled and sliced left-overs in a bit of olive oil.
OMG!!!! tastes like what my mom used to make when I was a child (she was an italian trained chef). She'd make stuff like this for us at home because it was easy and took little effrt. If your job is to cook complex dishes night after night you'd cook simply at home. We eat alot of mistakes but this wasn't one of them, thanks for posting this, mom's recipe was long lost since she passed away. I remember mom adding butter, cheese, and cream to the polenta. If you love real italian food then this is a must try recipe.