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 Polenta Bites With Caramelized Mushrooms.
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.