Kudos to Cooking Light for this recipe – REALLY tasty, and fairly easy to make. Total time to cook, about 25 minutes. We just used off the shelf Stop and Shop Italian Sausage links – very tasty, with lots of fennel…. yumm.
1 tbs olive oil
12 oz Italian Sausage – chopped. If you get links – squeeze out of the skin.
1/2 tsp fresh ground black pepper
2 cups coarsely chopped onion
1 1/2 cups coarsely chopped carrot
3 garlic cloves, minced
3 1/2 cups water, divided
1 15oz can unsalted tomato sauce
2/3 cup polenta
1 oz parm cheese, grated ( about 1/4 cup)
1/4 cup chopped flat leaf parsley, for garnish
Heat, oil in large, high sided skillet. Crumble, and cook until browned, about 6 minutes or so. Stir in pepper. Remove sausage from pan, and remove pan from heat – do NOT wipe out pan. Add onion, carrot and garlic to pan, Cook 7 – 9 minutes until tender ( add a splash of water if needed to help the carrots along), cook until tender. Add sausage mixture, 1/2 cup water, and tomato sauce to pan, cook a couple of minutes .
While sausage is cooking, bring remaining 3 cups water to a boil in a medium sauce pan, and whisk in polenta. Reduce heat, and cook for about 3 minutes until thickened, whisking frequently.
Serve pork mixture over polenta, garnish with parsely.