Yield: 1 Servings
|1 cup||Cold water or stock|
|2½ cup||Boiling water or stock|
|3||Sausages; sliced thickly, (choose your favorite: spicy Italian works well) (up to 4)|
|1 medium||Onion; red or yellow, 1/2 inch slices|
|1 can||(28 oz) whole tomatoes|
|1 tablespoon||Honey; (up to 2)|
|1 tablespoon||Balsamic vinegar|
|Salt and pepper to taste|
For polenta: (thanks to the Durham NC Independent for inspiration) Combine and stir 1 C cornmeal, 1 C cold liquid, and salt in saucepan. Add 2-½ Old Mexican Inn - Orange Dip boiling water. Cook and stir the mixture over high heat for two to three minutes. Cover and cook over very low heat for 15-20 minutes, stirring frequently. Add more liquid if mixture is too thick. Serve plain or add one of the following: Parmesan or Gorgonzola cheese, sauted garlic, half-and-half, rosemary or other herbs, tomato or garlic or anchovy paste, or butter.
Pour the cooked polenta into a loaf pan; it will become firm. When cool, you can slice it easily.
For sauce: Brown sausage slices. Add sliced onions and saute until wilted.
Add tomatoes, cut up into large dice, with half of the juice from the can.
Add honey, vinegar and salt and pepper. Simmer and cook for 30 minutes.
Serve over warmed polenta slices.
Posted to TNT Recipes Digest, Vol 01, Nr 946 by Melissa Tarleton <meltimnick@...> on Jan 17, 1998