| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
|
4 |
servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 8 |
|
Italian sausages -; (abt 2 1/2 lbs) |
| 1 |
lg |
Red onion; halved, and |
|
|
Cut into rounds |
| 3 |
|
Bay leaves |
| 2 |
|
Cloves Garlic; chopped |
| 1/2 |
c |
Dry white wine |
| 2 |
c |
Crushed canned tomatoes; juice reserved |
|
|
Coarse salt |
|
|
Freshly ground pepper |
|
|
=== POLENTA === |
| 1 |
ts |
Coarse salt |
| 1 |
c |
Yellow cornmeal |
INSTRUCTIONS
Make the Polenta: Line a large shallow dish, such as a pie plate, with a
tea towel. Set aside. Place 4 cups water and salt in a stockpot. Add
cornmeal in a slow, steady stream, whisking until incorporated. Cook over
medium heat, stirring constantly, until polenta is thick and pulls away
from pan, 20 to 25 minutes. Pour the polenta into the prepared towel-lined
dish and keep warm. Heat a large skillet over medium heat. Add 1 tablespoon
olive oil. Add sausages, and cook, piercing with a fork to release the fat.
Cook until golden brown, 8 to 10 minutes. Carefully drain off excess fat.
Add the remaining olive oil, onion, and bay leaves to the sausages. Cook
over medium heat until the onions are soft and translucent, 3 to 5 minutes.
Add the garlic, and cook until fragrant, 30 to 45 seconds. Add the white
wine, and continue cooking until reduced, about 2 minutes more. Add the
tomatoes; cover. Cook, stirring often, until thick, about 30 minutes. If
the sauce starts to stick, add 1 to 2 tablespoons water. Serve with
polenta. Serves 4.
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from
Egidiana Maccioni, co-owner; Le Cirque and Osteria del Circo, New York, NY
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Egidiana Maccioni
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