Polenta with Tomatoes and Sausage
  • 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)
  1. 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.
  2. 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.
  3. 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.
  4. Dish up the polenta with sausage and tomatoes, and top with a bit of high quality grated parmesan cheese. Buon appetito
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.