Polenta, a classic Italian dish made with boiled cornmeal was the highlight of this gathering last weekend. Among the foodstuffs added were spicy sausage, cheeses,mushrooms, tomato sauce, chopped cooked broccoli, and one daring cook placed cooked liver atop her polenta.
POLENTA WITH SAUSAGE (Polenta con Salsiccia)
1 pound Italian sausage
2 tablespoons olive oil
1 pound mushrooms, cleaned and sliced
2 1/2 cups canned tomatoes
1 teaspoon salt
1/4 teaspoon pepper
3 cups water
1 1/2 teaspoons salt
1 cup yellow cornmeal
1 up cold water
Grated Parmesan or Romano cheese
1. Cut sausage casing, remove sausage, and crumble into small pieces with a fork.
2. Heat olive oil in a large skillet. Add sausage and mushrooms to skillet. Cook slowly, stirring occasionally, until the mushrooms and sausage are lightly browned.
3.. Slowly stir in the tomatoes, 1 teaspoon salt, and pepper, Simmer 20-30 minutes.
4. While the tomato and sausage mixture is simmering, bring 3 cups of water and 1 1/2 teaspoons salt to boiling. Gradually stir in the cornmeal and 1 cup cold water. Continue boiling, stirring constantly, until the mixture is thickened.
5. Cover, lower heat, and cook slowly 10 minutes or longer, if necessary. Transfer the cooked cornmeal to warm platter, and top with the tomato mixture.
6. Sprinkle with cheese and serve immediately. 6 to 8 servings
This recipe for the region of Italy: Friuli-Venezia Guilia
Ffruili in the name of this region recalls the Roman Forum., and the Guilia, the emperor Julius. After WW II, Italy lost a portion of this region, but picked up Trieste from Yugoslavia. Trieste is famous for it’s soup. A hearty chowder concocted of beans, potatoes, and sauerkraut, boiled with pork and laced with garlic, is called Iola Triesstina.
From Italian Cookbook Culinary Arts Institute Copyright 1977