Polenta: Italy’s Cornbread
Who knew cornmeal could make such a tasty dish? As a native Texan, I grew up eating cornbread, so I know cornmeal has outstanding merits. But until tonight I had never attempted to make my own polenta. Although time consuming and a bid monotonous (after the roux anything seems like a breeze), once I turned the polenta out onto a pizza board and topped it with grated fontina cheese I couldn’t get it to the table fast enough for the littles.
“It looks like a fat, square pizza.”
“It’s not red.”
“Can we move to Italy and eat risotto and polenta?”
I served the polenta with an Italian Sausage Gravy. Gravy in Italy is as different to us as cornbread and polenta. This gravy was made with two varieties of tomatoes, browned Italian sausage, onion, sweet basil, mint and red pepper flakes. It was rich and perfectly matched with the polenta.
Tonight’s inspiration comes from a cookbook given to me by my dear friend Julie. Although she lives in DC now, she’s from the Boston area and for our birthdays we give each other regional cookbooks. My family thanks you, Jules, for an outstanding Italian feast!
North End Italian Cookbook
Polenta & Italian Sausage Gravy
pg 100-101
Polenta & Italian Sausage Gravy
Down home cooking, Italian style. This traditional Italian family supper is a favorite in our home.
Ingredients
- FOR THE POLENTA
- 1 3/4 cups yellow cornmeal
- 2 cups cold water
- 1 teaspoon salt
- 5 cups water
- 3 tablespoons olive oil
- melted butter or fontina cheese
- FOR THE SAUSAGE GRAVY
- 1 1/2 lbs Italian sausages, cut in chunks
- 1/2 cup water
- olive oil
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 1/2 cups plum tomatoes (I use 1– 14.5 oz can of crushed tomatoes)
- 1 28-oz can fire roasted tomatoes
- salt & pepper to taste
- pinch each of crushed red pepper, basil, mint
Instructions
- FOR THE POLENTA
- In a bowl, combine cornmeal, cold water, and salt.
- In a Dutch oven, bring 5 cups water to boil. Add the oil and stir in cornmeal mixture. With a wire whisk, beat the cornmeal until thick, about 5 minutes. Cook over medium heat, stirring constantly with a wooden spoon for 30 minutes.
- When polenta is the consistency of cream of wheat, cover the pot and let heat for 3 more minutes.
- Turn the polenta onto a smooth surface or lightly oiled bowl. Let the polenta set until it is firm enough to cut, but still warm.
- Cover the polenta with butter or fontina cheese. Cut into desired serving sizes and serve with Sausage Gravy.
- FOR THE SAUSAGE GRAVY
- In a large saucepan, saute sausage in water until evaporated.
- Add enough olive oil to coat the bottom of the pan. Brown the sausage. Remove with slotted spoon and drain.
- Add garlic and onion, sauté until golden brown. Add tomatoes and stir over a soft boil.
- Add salt, pepper, and seasonings. Stir in sausage and simmer for 20 minutes, stirring frequently.
Hi! I’m Jenny Settle, and we met a few times while I lived in Austin! Your Mom sent me a link and I just wanted to say hello!
Brussel sprouts? You’re eating brussel sprouts? Granted they were roasted……… but why did the Mia not think of that when at 19 mo. you ceased eating ALL things green!Roasted is the answer!