Recipes With Videos
Breakfast & Brunch
Soups, Salads, Appetizers, Vegetables & Side Dishes
Pizza & Pasta
Basics & Sauces
Cooking School Recipes
Braised Sausage with Polenta
Salsiccie Brasate Con Polenta
2 tablespoons olive oil
1 pound (450 g) sweet Italian sausage (abour 4 links)
1 large carrot, thinly sliced
1 large stalk celery, thinly sliced
1 large onion, sliced
10 garlic cloves, peeled
1 cup red or white wine
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh rosemary
2 cups Chicken Stock (see page 228)
1/4 teaspoon black pepper
1 pound (450 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
1/2 (13 1/2-ounce) (390 g) package instant polenta
1/2 cup whipping cream (optional)
1/2 cup freshly grated Parmigiano Reggiano cheese (optional)
Heat the oil in a large nonstick saute pan set on medium-high heat until it begins to sizzle, about 2 minutes. Add the sausages and brown on all sides, approximately 5 minutes. Remove the sausages from the pan and set aside.
In the same pan, cook the carrot, celery, onion and garlic over medium heat for 5 minutes, stirring severl times. Cut the saudages into 2-inch (5 cm) pieces and add to the pan along with the wine, 1 tablespoon of the parsley and the rosemary. Cook over medium-high heat until the wine has reduced by half, about 3-5 minutes. Stir in the chicken stock, pepper and potatoes and vring to a boil. Reduce the heat to a simmer, cover the pan with the lid slightly ajar and cook for 15 minutes. Uncover and continue cooking for another 25 minutes, stirring occasionally. Stir in the remaining parsley just before serving.
Five minutes befor the sausages are done, cook the polenta according to package directions. If you wish, stir the cream and cheese into the finished polenta. Serve immediately, as the polenta sets up quickly.
To serve, spoon a mound of polenta in the center of each dinner plate and spoon the sausage mixture on top. Enjoy!
If you don't have whipping cream on hand for enriching the polenta, stir in 2-3 tablespoons of butter, instead.
©2015 Nick Stellino Productions