Serving Size : 6
1 cup cornmeal
3 cups water or chicken stock, boiling
3 tablespoons marscapone or goat cheese
1/4 cup Parmesan cheese — grated
2 tablespoons butter
salt and pepper, to taste
28 ounces crushed tomatoes — canned
15 ounces crushed tomatoes — canned
4 cloves garlic — minced
4 tablespoons olive oil
1 pinch crushed red pepper, to taste
1 pound cremini mushrooms — sliced
3 tablespoons fresh basil — chopped (or 1 tablespoon dried)
1. Slice sausage into 2 inch lengths. In 2 tbsp. oil brown sausage, add mushrooms and saute till soft. Set aside.
2. In large saucepan heat 2 tbsp. oil. Add garlic and cook until golden brown. Add crushed red pepper and cook 1 min. Add tomatoes, season with salt and pepper to taste and simmer 25 minutes partially covered. Add to sausage mixture. Just before serving, stir in basil.
3. Very slowly add cornmeal to rapidly boiling water while whisking vigorously. After all cornmeal is incorporated, reduce heat to medium low and continue to cook, stirring constantly until mixture begins to pull away from pan. Add sliced marscapone (or goat cheese), butter, Parmesan and salt & pepper to taste. Stir to incorporate.
To serve, mound polenta and make indentation with the back of a spoon. Fill indentation with sauce. Enjoy!
Topline Foods delivers all natural and organic foods to your home in the greater Phoenix metro area including Scottsdale, Chandler, Mesa and Surprise!