Yield: 4 servings
|¼ cup||Olive oil|
|8 \N||Italian sausages -; (abt 2 1/2 lbs)|
|1 large||Red onion; halved, and|
|\N \N||Cut into rounds|
|3 \N||Bay leaves|
|2 \N||Cloves Garlic; chopped|
|½ cup||Dry white wine|
|2 cups||Crushed canned tomatoes; juice reserved|
|\N \N||Coarse salt|
|\N \N||Freshly ground pepper|
|\N \N||=== POLENTA ===|
|1 teaspoon||Coarse salt|
|1 cup||Yellow cornmeal|
Make the Polenta: Line a large shallow dish, such as a pie plate, with a tea towel. Set aside. Place 4 cups water and salt in a stockpot. Add cornmeal in a slow, steady stream, whisking until incorporated. Cook over medium heat, stirring constantly, until polenta is thick and pulls away from pan, 20 to 25 minutes. Pour the polenta into the prepared towel-lined dish and keep warm. Heat a large skillet over medium heat. Add 1 tablespoon olive oil. Add sausages, and cook, piercing with a fork to release the fat.
Cook until golden brown, 8 to 10 minutes. Carefully drain off excess fat.
Add the remaining olive oil, onion, and bay leaves to the sausages. Cook over medium heat until the onions are soft and translucent, 3 to 5 minutes.
Add the garlic, and cook until fragrant, 30 to 45 seconds. Add the white wine, and continue cooking until reduced, about 2 minutes more. Add the tomatoes; cover. Cook, stirring often, until thick, about 30 minutes. If the sauce starts to stick, add 1 to 2 tablespoons water. Serve with polenta. Serves 4.
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from Egidiana Maccioni, co-owner; Le Cirque and Osteria del Circo, New York, NY Formatted for Mastercook by Lynn Thomas - dcqp82a@...
Recipe by: Egidiana Maccioni
Converted by MM_Buster v2.0l.