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| | Sausage Bean Polenta
Sauce:
1/2 pound of pork sausage or ground beef
1 cup of chopped onion
one 16 ounce can of red kidney beans, undrained
one 16 ounce can of tomatoes
one 8 ounce can of tomato sauce
1/2 teaspoon of crushed oregano leaves
1/2 teaspoon of salt
1/4 teaspoon of garlic salt
1/8 teaspoon of freshly ground black pepper
Polenta:
1 cup of enriched cornmeal
1 teaspoon of salt
1 cup of cold water
3 cups of boiling water
1/4 cup of grated Romano cheese
First make sauce: In a large skillet, cook the sausage and onion together. Stir sausage to break it up and cook it until meat is cooked through. Drain off excess fat if necessary.
Add beans, tomatoes, tomato sauce, oregano, salt, garlic salt and pepper, stir to combine the ingredients. Heat sauce to boiling. Reduce heat; simmer uncovered about 20 minutes, stirring occasionally.
For polenta: Combine cornmeal, salt and cold water. Slowly add to boiling water, stirring constantly. Cool until thickened. Cover; reduce heat and continue cooking 10 minutes. Stir in grated cheese.
To serve: Spoon polenta onto large platter, making a ring. Fill center of ring with 1/2 of sauce. Serve rest of sauce separately. Makes 6 servings |
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