Polenta with Italian Sausage and Tomato Sauce

The traditional method for preparing polenta is time-consuming and fraught with danger.

YIELD Serves 4 as a main course

TIME 1 hour

Polenta with Italian Sausage and Tomato Sauce photo

Why This Recipe Works

Gather Your Ingredients

Polenta
Sausage, Tomatoes and Remaining Ingredients

Before You Begin

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If you do not have a heavy-bottomed saucepan, you may want to use a flame tamer to manage the heat. A flame tamer can be purchased at most kitchen supply stores, or one can be fashioned from a ring of foil, see related Quick Tip. It's easy to tell whether you need a flame tamer or not. If the polental bubbles or sputters at all after the first 10 minutes, the heat is too high, and you need one. Properly heated polenta will do little more than release wisps of steam. When stirring the polenta, make sure to scrape the sides and bottom of the pan to ensure even cooking.

Instructions

1.

Bring the water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add 1 1/2 teaspoons salt, and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps.

2.

Cover and cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes.

3.

Meanwhile, heat oil in a large sauté pan; add sausage, and cook, turning occasionally, until browned on all sides, about 10 minutes.

4.

Add onion, carrot, celery; sauté over medium heat until vegetables soften, about 5 minutes. Add tomatoes with their juice; simmer gently, until sauce thickens, 20 to 25 minutes. Season with salt and pepper to taste.

5.

Divide cooked polenta among 4 bowls; top each with a portion of sausage and tomato sauce; and serve immediately.

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