Sausage Sauce with Polenta
Servings 4
SAUSAGE SAUCE
1 pound Italian sausage
1 1/2 cups onion, diced
1 cup white wine
1 cup water
1 teaspoon beef base (or bouillon)
6 ounces tomato paste
1 teaspoon oregano leaf
1/2 teaspoon thyme leaves
black pepper, ground, to taste
POLENTA
1 cup polenta
2/3 cup milk
3 cupa chicken broth
1/2 teaspoon garlic, minced
1/2 teaspoon salt
white pepper
1/2 cup Parmesan cheese, grated
1/2 tablespoon parsley, fresh, chopped
Prep Day –
Sauce production: Remove the sausage from the casings and crumble into a 10-inch skillet over high to medium-high heat. Cook until brown and crumbly (about 5-7 minutes). Discard the excess fat* (if necessary). Add the onions and stir until lightly browned (about 5 minutes). Add the wine, water, beef base, tomato paste, oregano and thyme. Simmer uncovered, stirring occasionally, until reduced to 3 cups (about 10 minutes). Season to taste with black pepper.
Polenta preparation: In a 3- or 4-quart pan, mix the polenta with the milk, chicken broth and water until smooth. Add the garlic and salt. Bring the mixture to a boil over high heat, stirring constantly. Reduce the heat to low and cook, stirring, until the polenta becomes thick and creamy (about 8 to 10 minutes). Season to taste with additional salt and some white pepper. Makes 4 cups.
Place the polenta into container and top evenly with the sausage sauce. Garnish with the Parmesan and chopped parsley.
Serve Day – Thaw in the refrigerator overnight. Place in the microwave and heat using 50% power for 4-5 minutes or until hot throughout.
Northerly Nosh 