Sausage Polenta

4 Apr

Here’s the deal with this dish: It’s super easy and super tasty, so you should make it for dinner. (Bossy, much? Nah.) I don’t buy a whole lot of Italian sausage, but after I eat this, I always wonder why I’m not. So much tastier than plain Jane ground beef or boneless, skinless, everythingless chicken breasts, but I rarely buy it. Don’t get me wrong, I’m right there with you buying pound after pound of ground beef and chicken breast week after week (and I doubt anything will change that in the foreseeable future), but let’s switch it up today!

As an aside: Newcomers to this dish are a bit wary of the slop-like texture of the polenta. Don’t fret. So you’ve never bought polenta before? Don’t fret. Just wait until you put that creamy, savory first bite in your mouth. Trust me, you’ll get over it.

Adapted from my brother-in-law’s kitchen

Makes 4-5 servings

Ingredients

3 mild Italian sausages
1 T. olive oil
1 T. balsamic vinegar
1 onion, chopped
3 cloves garlic, chopped
1 can tomato sauce
1 t. oregano
1 t. basil
½ t. thyme
salt
pepper
1 T. sugar
mozzarella cheese for topping

1 c. polenta
3 c. water
salt

Directions

In large skillet over medium-high heat, brown Italian sausages. Remove from heat and cut into bite-sized pieces. Add olive oil to skillet and heat. Add onion and garlic, and cook until onions are translucent, about 5 minutes. Add can tomato sauce, oregano, basil, thyme, salt, and pepper, and sugar. Heat briefly, then add sausage pieces back into skillet and warm on medium-low while you cook the polenta.

Bring 3 cups of water to a boil over high heat in a medium-sized pot. In a slow, steady stream, pour the polenta in the water while whisking. Reduce heat to low and stir occasionally for 4-5 minutes. Add salt to taste.

Serve meat over polenta, and top with mozzarella cheese.

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One Response to “Sausage Polenta”

  1. Ashley April 12, 2012 at 9:41 pm #

    Legit can’t wait to make this!

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