Polenta with Italian Sausage and Tomato Sauce
By America's Test KitchenPublished on August 21, 2007
Time
1 hour
Yield
Serves 4 as a main course
Ingredients
Polenta
6 cups water Table salt 1 ½ cups medium-grind cornmeal, preferably stone-groundSausage, Tomatoes and Remaining Ingredients
2 tablespoons olive oil 1 pound sweet Italian sausage, cut into 3 inch lengths½ small onion (about 3 tablespoons), chopped½ small carrot (about 3 tablespoons), chopped½ small rib celery (about 3 tablespoons), chopped1 can whole tomatoes (16 ounces), juice reserved, tomatoes chopped coarselytable salt ground black pepperBefore You Begin
If you do not have a heavy-bottomed saucepan, you may want to use a flame tamer to manage the heat. A flame tamer can be purchased at most kitchen supply stores, or one can be fashioned from a ring of foil, see related Quick Tip. It's easy to tell whether you need a flame tamer or not. If the polental bubbles or sputters at all after the first 10 minutes, the heat is too high, and you need one. Properly heated polenta will do little more than release wisps of steam. When stirring the polenta, make sure to scrape the sides and bottom of the pan to ensure even cooking.
Instructions
- Bring the water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add 1 1/2 teaspoons salt, and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps.
- Cover and cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes.
- Meanwhile, heat oil in a large sauté pan; add sausage, and cook, turning occasionally, until browned on all sides, about 10 minutes.
- Add onion, carrot, celery; sauté over medium heat until vegetables soften, about 5 minutes. Add tomatoes with their juice; simmer gently, until sauce thickens, 20 to 25 minutes. Season with salt and pepper to taste.
- Divide cooked polenta among 4 bowls; top each with a portion of sausage and tomato sauce; and serve immediately.
Time
1 hourYield
Serves 4 as a main courseIngredients
Polenta
Sausage, Tomatoes and Remaining Ingredients
Ingredients
Polenta
Sausage, Tomatoes and Remaining Ingredients
Ingredients
Polenta
Sausage, Tomatoes and Remaining Ingredients
Why This Recipe Works
Our goal when developing our polenta recipe was to find a simple, foolproof method for fluffy, creamy polenta, achieved without lumps or constant stirring. We found that a heavy-bottomed saucepan on the stove's lowest possible setting (or in conjunction with a flame tamer) shielded the polenta from cooking too rapidly. Keeping the cover on the pot held in moisture and reduced the risk of scorching the polenta, even when we stirred infrequently.
Before You Begin
If you do not have a heavy-bottomed saucepan, you may want to use a flame tamer to manage the heat. A flame tamer can be purchased at most kitchen supply stores, or one can be fashioned from a ring of foil, see related Quick Tip. It's easy to tell whether you need a flame tamer or not. If the polental bubbles or sputters at all after the first 10 minutes, the heat is too high, and you need one. Properly heated polenta will do little more than release wisps of steam. When stirring the polenta, make sure to scrape the sides and bottom of the pan to ensure even cooking.
Instructions
- Bring the water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add 1 1/2 teaspoons salt, and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps.
- Cover and cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes.
- Meanwhile, heat oil in a large sauté pan; add sausage, and cook, turning occasionally, until browned on all sides, about 10 minutes.
- Add onion, carrot, celery; sauté over medium heat until vegetables soften, about 5 minutes. Add tomatoes with their juice; simmer gently, until sauce thickens, 20 to 25 minutes. Season with salt and pepper to taste.
- Divide cooked polenta among 4 bowls; top each with a portion of sausage and tomato sauce; and serve immediately.
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