Polenta Fest at Dorothea’s House, Princeton,N.J.

Yum Polenta and Lasagna

Yum Polenta and Lasagna

Polenta's ingredients in Italian-spicy sausage, mushrooms,toamtoes,...

Polenta's ingredients in Italian-spicy sausage, mushrooms,toamtoes,...

This is delicious

This is delicious

Polenta and vino, what more could one ask for?

Polenta and vino, what more could one ask for?

On New Years, Lentils and Polenta bring good fortune

On New Years, Lentils and Polenta bring good fortune

Not much left

Not much left

Polenta goer claps to the music

Polenta goer claps to the music

Listen to the sweet sounds of the music

Listen to the sweet sounds of the music

The Polenta buffet

The Polenta buffet

Polenta dishes

Polenta dishes

After polenta tasting comes dessert or before....

After polenta tasting comes dessert or before....

Yum dessert

Yum dessert

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

Directions:

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

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