Garlic Polenta With Sausage
- Ready In:
- 1hr 10mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 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
-
Polenta
- 3 cups water
- 1 cup yellow cornmeal
- 1 cup cold water
- 1 teaspoon salt
- 3 teaspoons minced garlic
directions
- 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.
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Reviews
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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.
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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.
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Tweaks
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It's a good thing we like garlic, too, because this wonderful polenta is redolent with it. The polenta recipe is the best I've ever followed, I think. Not a lump to be seen. I used a spicy turkey sausage with sun-dried tomatoes (Sam's Club) instead of Italian sausage and bacon, and substituted a sweet red pepper for the carrot, only because I was out of carrots. A good Beaujolais was the wine. The sauce was wonderful, and with the polenta, even better. Just a divine creation! It will grace our table again.
RECIPE SUBMITTED BY
NoSpringChicken
United States
The proud wife of one of those legendary Iwo Jima Marines, I am 75 years old, mother of four wonderful children, grandmother of seven perfect grandchildren, grandmother of one "bonus" step-grandson (he is perfect, too)a cancer survivor, a quilter and a collector of cookbooks. My cookbook collection is stabilized at about 350, for I have learned to give an undesirable one to Good Will every time I acquire a new one.