Polenta takes very well to being baked, and becomes divine if sausages enter the picture.
Prep Time: 25 minutes
Cook Time: 1 hours,
Ingredients:
- A not too firm polenta, made with two cups of corn meal, or two one-pound packages of polenta
- 4 sweet Italian link sausages, about a pound in all
- 1/4 cup tomato sauce
- 1/2 cup grated Parmigiano
- 2 tablespoons butter
Preparation:
Preheat oven to 385º F (190 C)Once the polenta is ready, spread it out about a finger thick, and slice it into strips. Meanwhile, cook the sausages in another pan with just a drop of water. When they’re done, skin and them and break them up, and mix them with the tomato sauce. Put the strips of polenta in an ovenproof dish and sprinkle them with the Parmigiano, the sausages, and the butter. Heat the dish through in the oven, and serve. This is especially good as part of an informal lunch.
Serves four, and will be good with a Chianti d'Annata or perhaps a Dolcetto.
