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Polenta with Tomatoes and Sausage

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Why I Love This Recipe

I took an antipasti cooking class at William Sonoma with friends in Boston and this was the best recipe. I prefer it as a main dish, but would also be good as antipasti/appetizer.

Ingredients You'll Need

4-5 pork or chicken sausages (I buy them at Whole Foods where they have many flavors to choose from - basil, roasted red pepper, etc.)

1 14 oz. can crushed tomatoes
1 small yellow onion, diced
3-4 cloves garlic, minced
1 bay leaf
2 Tbsp. fresh chopped basil
olive oil, 1 Tbsp.
salt and pepper, to taste
grated parmesan cheese

polenta (you can make your own, but I use the pre-made kind in the tube and it is good)


In large saute pan, remove sausage from casings and cook over medium heat. Break into small pieces with a spatula. Once cooked, remove meat and drain on paper towel-lined plate. Wipe excess oil out of saute pan with a paper towel.

Heat olive oil over medium heat. Saute onion and garlic until soft (~5 min.). Add tomatoes and bay leaf. Cook until most of the liquid evaporates and sauce thickens (~10 min.). Place the sausage back into the sauce, remove the bay leaf, and stir in the basil. Keep warm.

Slice the polenta into 1/4 in. slices. Place on a cookie sheet (I use a silpat liner to keep them from sticking). Brush with EVOO and place under broiler on high until heated through.

Dish up the polenta with sausage and tomatoes, and top with a bit of high quality grated parmesan cheese. Buon appetito

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