Sauteed Polenta Squares With Italian Sausage Sauce Recipe - Cooking Index
Sauteed Polenta Squares With Italian Sausage Sauce Recipe - Cooking Index
| 5 tablespoons | 75ml | Olive oil |
| 1 lb | 454g / 16oz | Italian sausage - crumbled |
| 1 | Onion - chopped | |
| 1 | Celery stalk without leaves - chopped (large) | |
| 1 | Carrot - peeled, chopped (large) | |
| 1 | Diced tomatoes - (28 oz) | |
| 1 cup | 146g / 5.1oz | Coarsely-chopped parsley |
| 1 | Pan chilled cooked polenta - see * Note, | |
| Cut into 8 squares | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
* Note: The "pan" of polenta should be a rectangle about 12 by 10 inches and 1/2-inch thick.
Heat 1 tablespoon oil in large skillet over medium heat, swirling oil to coat pan. Add sausage and saute until meat is no longer pink, about 5 minutes. Transfer to plate using slotted spoon; set aside.
Drain fat from skillet. Add 2 tablespoons oil, and saute onion, celery and carrot over medium heat until tender, about 5 minutes. Add tomatoes with juice. Stir to combine, then simmer, uncovered, until sauce is thickened, about 15 minutes.
Meanwhile, heat 12-inch skillet or stove-top grill pan over medium-high heat. Add 2 tablespoons oil and fry polenta squares until lightly browned on both sides, 4 to 5 minutes. Do not crowd pan; fry in 2 batches, if necessary. Place on baking sheet and keep warm in 275 degree oven until sauce is done.
Add sausage and parsley to sauce. Stir to combine and cook until heated through, about 5 minutes. Taste sauce and add salt and pepper, if desired. Place 2 squares polenta, slightly overlapping, on each plate. Spoon generous amount of sauce over and serve immediately.
This recipe yields 4 servings.
Each serving: 919 calories; 1,080 mg sodium; 65 mg cholesterol; 48 grams fat; 102 grams carbohydrates; 24 grams protein; 3.61 grams fiber.
Source:
The Los Angeles Times, 03-08-2000
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