Yield: 1 Servings
|½ pounds||Mild Italian sausage|
|1||Recipe Hard Polenta (see above)|
this is the last installment of the polenta recipes as found in The Frugal Gourmet Cooks Italian. this is a every interesting and informative book!! so if you love true "Italian" cooking i suggest getting this cookbook:> Squeeze the sausage out of the casings, if necessary. Brown the sausage in a frying pan until cooked through and crumbly. Drain and discard the fat.
Prepare the Polenta and stir in the sausage while it is still soft. pack the mixture in a well-oiled 9 x 5-inch loaf pan. Cover and refrigerate.
Slice the molded polenta ⅜-inch thick and fry in a non- stick frying pan using a little olive oil. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Pete or Julie Caler <petec@...> on Apr 27, 1997