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. 😉
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.
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.
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.
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.
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.