This was surprisingly delicious. I was, of course, juggling baby, dog, Kevin, laundry, and a million other things while I was making this so...no picture.
I feel that I have to share this recipe with you, picture or no. Why? Cause its yummy. Duh! Pretty easy too. I had never made polenta before. Easy peasy. I though it was some complicated crazy thing that only fancy people made but guess what...it's just cornmeal and water. Hullo! It's kind of like grits but thicker with a finer meal. I always add so much cheese to my grits that they turn into a brick they are so thick anyway, so polenta is right up my alley. I think I like them better than grits because of the thick texture, and no need to add a pound of cheese here. Alright, alright, the recipe.
1 pound of broccoli florets
4 tbsp olive oil
1 lb Italian sausage
1 chopped onion
2 chopped cloves of garlic
1/4 white wine
1 1/2 cup crushed tomatoes
1 1/2 cup chicken stock
1/2 tsp thyme
2 1/2 tsp salt
1/8 tsp black pepper
4 1/2 cups water
1 1/3 cups cornmeal
Now I just wrote in the previous post that I always like to use chicken stock instead of water where I can. Well I didn't try it with the polenta because I wasn't sure what was gonna happen because I had never made it before but next time I am going to do it with stock. If you try it that way before me let me know.
In a large pan cook Italian sausage until browned and cooked through.
About 10 minutes
Add onions and garlic to the left over fat and cook until translucent.
Add the wine and simmer. Return the sausage to the pan and add the tomato, broth, thyme, and 1 1/4 tsp salt
Bring to a simmer and cook uncovered for 15 minutes
Add the broccoli and pepper and continue to simmer until the broccoli is done.
Meanwhile bring water and remaining salt to a boil. Pour in cornmeal slowly while whisking. Add the remaining olive oil and reduce heat. Simmer for 20 minutes stirring frequently until very thick.
To serve make a bed of polenta on the plate and then scoop the sauce into the middle.
Enjoy.
I feel that I have to share this recipe with you, picture or no. Why? Cause its yummy. Duh! Pretty easy too. I had never made polenta before. Easy peasy. I though it was some complicated crazy thing that only fancy people made but guess what...it's just cornmeal and water. Hullo! It's kind of like grits but thicker with a finer meal. I always add so much cheese to my grits that they turn into a brick they are so thick anyway, so polenta is right up my alley. I think I like them better than grits because of the thick texture, and no need to add a pound of cheese here. Alright, alright, the recipe.
1 pound of broccoli florets
4 tbsp olive oil
1 lb Italian sausage
1 chopped onion
2 chopped cloves of garlic
1/4 white wine
1 1/2 cup crushed tomatoes
1 1/2 cup chicken stock
1/2 tsp thyme
2 1/2 tsp salt
1/8 tsp black pepper
4 1/2 cups water
1 1/3 cups cornmeal
Now I just wrote in the previous post that I always like to use chicken stock instead of water where I can. Well I didn't try it with the polenta because I wasn't sure what was gonna happen because I had never made it before but next time I am going to do it with stock. If you try it that way before me let me know.
In a large pan cook Italian sausage until browned and cooked through.
About 10 minutes
Add onions and garlic to the left over fat and cook until translucent.
Add the wine and simmer. Return the sausage to the pan and add the tomato, broth, thyme, and 1 1/4 tsp salt
Bring to a simmer and cook uncovered for 15 minutes
Add the broccoli and pepper and continue to simmer until the broccoli is done.
Meanwhile bring water and remaining salt to a boil. Pour in cornmeal slowly while whisking. Add the remaining olive oil and reduce heat. Simmer for 20 minutes stirring frequently until very thick.
To serve make a bed of polenta on the plate and then scoop the sauce into the middle.
Enjoy.
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