Polenta
Italians use this a lot to pour their pasta sauce over. I made Tish's Crock pot Chicken Cacciatore today, would taste delicious with that. From my Italian Rosie.
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INGREDIENTS
Nutrition- 1 1⁄2cups chicken broth
- 1 3⁄4cups water
- 1 1⁄4cups good cornmeal
- 1⁄2cup Italian cheese (6-blend)
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DIRECTIONS
- In a 3-quart saucepan, heat broth and water to boiling; slowly stir in the cornmeal, 1/4 cup at a time.
- Bring mixture to boiling; reduce heat to very low. Cover and cook for 20 minutes, stirring often.
- Stir in the cheese.
- Dump on a greased plate, let harden.
- Slice and top with whatever you like.
- I fry hot Italian sausage, a small head of cabbage (chopped), add to the sausage pan after removing the sausage.
- Cook the cabbage until tender.
- Add a can (15oz.) Hunt’s tomato sauce (lasagna style) and a 14 oz. jar of pasta sauce, put the sausage back in the pan and simmer for 20 minutes. Pour this over slices of polenta.
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