Parmesan polenta with fresh chicken sausage patties and chunky primavera sauce

I made this for dinner tonight. It was fantastic. With the exception of the sausage, this is a garden-pantry meal – meaning that it’s made of stuff you probably already have lying around. But I had the sausage in my fridge, so whatever. 😉

3 small zucchinis from the garden, the languishing remains of a tomato that was sliced earlier for sandwiches, 3 cans diced tomatoes, 1 can tomato sauce, 1 small can tomato paste
Photobucket

1/3 of a huge walla-walla onion, diced, softened in a little olive oil
Photobucket

Once the onion’s softened, add in the zucchini plus some red pepper flakes, and start to brown it.
Photobucket

Then add the tomato, canned tomato products, some dried oregano, granulated garlic, minced fresh rosemary, minced fresh basil(from the garden, of course!), whatever else you see in the spice cabinet that looks like a good idea.
Photobucket

Simmer things down for a while, or…you know… use a bigger pot. You’d think that I would know better by now. I’ve made several incarnations of this same basic sauce and every time I do a facepalm halfway through because I used my stupid sauté pan instead of a dutch oven. Then add several tablespoons of balsamic vinegar. The acidity in the vinegar makes this sauce.
Photobucket

Watch it bubble and gurgle
Photobucket

Then taste, adjust seasonings, and remove from heat. I added a lot more salt, and some black pepper, and more balsamic vinegar. Weep about the mess you’ll need to clean up soon.
Photobucket

On! – To the polenta! Polenta is pretty much just yellow corn grits. Really. Get something good though, don’t buy crappy cornmeal. Bob’s Red Mill is a pretty good brand, but I’m not sure if they’re available nationally.
Photobucket

Grate up a bunch of parmesan. Polenta on it’s own is kind of bland in my eyes, so I jazz it up with a strongly flavored cheese.
Photobucket

The mixture is 3 cups of water to 1 cup of polenta. I doubled it. Also, toss a pat of butter in there, and a bunch of salt. Corn is bland.
Photobucket

Bring it to a boil
Photobucket

Then whisk the hell out of the water as you sprinkle the polenta in. Continue to whisk for a few minutes as things start to become more viscous. (See my wedding ring!!!)
Photobucket

Photobucket

Turn the heat down to low once the mixture comes back up to a boil.
Photobucket

Then cover the pot and let it cook slowly for 5ish minutes, stirring occasionally. When you start to get impatient, or think it’s done, grab a spoon, and taste a bit of the polenta. This is to see if it needs more salt (it probably does), pepper, etc. Also, remember to check your lcd to make sure you have the flash pointed in the right direction.
Photobucket

Then add your cheese, and additional seasonings in, stir thoroughly, pop the lid on, and let it sit til you’re ready to use it, but not too long! The polenta will solidify.
Photobucket

I made this sun dried tomato and basil chicken sausage yesterday. I can’t handle natural casings anymore, so I make patties instead. I just spooned some of it into the pan, and fried it up in some olive oil.
Photobucket

Photobucket

The finished product –
Photobucket

Photobucket

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s