Ingredients with Measurements:
- 1 cup polenta
- 4 cups water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 4 Italian sausages
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Skillet
- Tongs
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt and slowly whisk in 1 cup of polenta. Reduce heat to low and continue to stir with a wooden spoon for 20-25 minutes until the polenta is thick and creamy.
2. Stir in 1/2 cup of grated Parmesan cheese and 1/2 teaspoon of black pepper. Keep warm on low heat.
3. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 4 Italian sausages and cook for 8-10 minutes, turning occasionally with tongs, until browned on all sides.
4. Remove the sausages from the skillet and set aside. In the same skillet, add 1 chopped onion and 2 minced garlic cloves. Cook for 3-4 minutes until softened.
5. Add 1 can of diced tomatoes, 1/2 teaspoon of dried basil, and 1/2 teaspoon of dried oregano to the skillet. Stir to combine and bring to a simmer.
6. Add the sausages back to the skillet and simmer for 10-15 minutes until the sauce has thickened and the sausages are cooked through.
7. To serve, spoon the polenta onto plates and top with the sausages and sauce.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Polenta: low heat
Sausages: medium heat
Sauce: simmer
Serving size:
4 servings
Nutritional information:
Calories: 470
Fat: 26g
Saturated Fat: 9g
Cholesterol: 54mg
Sodium: 1383mg
Carbohydrates: 38g
Fiber: 4g
Sugar: 5g
Protein: 21g
Substitutions for ingredients:
- Polenta: cornmeal
- Italian sausages: any type of sausage
- Parmesan cheese: Pecorino Romano or Asiago cheese
- Diced tomatoes: crushed tomatoes or tomato sauce
Variations:
- Add chopped bell peppers and mushrooms to the sauce for extra flavor and nutrition.
- Use spicy Italian sausages for a kick of heat.
- Top with fresh basil or parsley for a pop of color and freshness.
Tips and tricks:
- Whisk the polenta slowly to prevent lumps from forming.
- Use a non-stick skillet to prevent the sausages from sticking.
- Make the sauce ahead of time and reheat when ready to serve.
Storage instructions:
Store leftover polenta and sausage separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat polenta in the microwave or on the stovetop with a splash of milk or water to loosen it up. Reheat sausage and sauce in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the polenta and sausage on a large platter for a family-style meal. Garnish with fresh herbs and grated cheese.
Garnishes:
Fresh herbs, grated cheese
Pairings:
- Red wine, such as Chianti or Sangiovese
- Green salad with a tangy vinaigrette
- Roasted vegetables, such as broccoli or Brussels sprouts
Suggested side dishes:
- Garlic bread
- Roasted potatoes
- Grilled asparagus
Troubleshooting advice:
- If the polenta is too thick, add more water or milk to thin it out.
- If the sausage is not cooked through, continue to simmer in the sauce until fully cooked.
Food safety advice:
- Cook sausage to an internal temperature of 160°F to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Polenta is a traditional Italian dish made from boiled cornmeal. It originated in northern Italy and has been a staple in Italian cuisine for centuries. Sausage is also a popular ingredient in Italian cuisine, particularly in southern Italy.
Flavor profiles:
Polenta is creamy and slightly sweet, while sausage is savory and slightly spicy. The tomato sauce adds acidity and sweetness to the dish.
Serving suggestions:
Serve this dish with a glass of red wine and a side salad for a complete meal.
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Region: Italian