Want something truly different for dinner on cold winter evening? Try creamy cornmeal Polenta served with mild Italian or even Polish sausage. Whichever you prefer, remember that quality sausage makes a difference; it must be lean and meaty.
As for the Polenta, you will need to have: olive oil, one onion, yellow cornmeal, chicken stock, Parmesan and butter.
Polenta -
2 tbs of olive oil
one whole onion chopped
4 cups of chicken stock
2 cups of yellow cornmeal
1/2 cup of grated Parmesan
4 tbs of butter or 1/2 stick
Heat oven to 350F. On the stove, saute your onion in the olive oil in a deep oven safe pot until browned on all edges; then, add your stock (use 2 for thicker) and 5 cups of water. Heat to boiling on high and slowly whisk in the cornmeal. Then cover and bake for 45-50 min.with an occasional stir - about every 10 min. Remove from the oven, add the butter and Parmesan for one last stir, then let it set covered.
Spoon the creamy Polenta onto a plate, making a kind of thick pancake size. Let it sit for a min or two. Then top with a sausage and chunky tomato sauce. Or just serve with butter and cheese letting the sausage be on the side.
~ Tutti a Tavola!
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