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Polenta & Italian Sausage Gravy

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Down home cooking, Italian style. This traditional Italian family supper is a favorite in our home.

Ingredients

Scale
  • 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

  1. FOR THE POLENTA
  2. In a bowl, combine cornmeal, cold water, and salt.
  3. 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.
  4. When polenta is the consistency of cream of wheat, cover the pot and let heat for 3 more minutes.
  5. 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.
  6. Cover the polenta with butter or fontina cheese. Cut into desired serving sizes and serve with Sausage Gravy.
  7. FOR THE SAUSAGE GRAVY
  8. In a large saucepan, saute sausage in water until evaporated.
  9. Add enough olive oil to coat the bottom of the pan. Brown the sausage. Remove with slotted spoon and drain.
  10. Add garlic and onion, sauté until golden brown. Add tomatoes and stir over a soft boil.
  11. Add salt, pepper, and seasonings. Stir in sausage and simmer for 20 minutes, stirring frequently.

Find it online: https://theturquoisetable.com/january-11-2006/