Polenta with Sausage Stew Print Email

1/4 cup olive oil
8 Italian sausages (about 2 1/2 pounds)
1 large red onion, skin removed, cut in 1/2 and cut into slices
3 bay leaves
2 cloves garlic, skins removed, and roughly chopped
1/2 cup dry white wine
2 cups crushed tomatoes in tomato puree
Coarse salt
Freshly ground pepper
Instant Polenta

Heat a large skillet over medium heat. Add 1 tablespoon of the olive oil. Add the sausages and cook, piercing the sausages with a fork to release the fat. Cook until golden brown, about 8 to 10 minutes. Carefully drain off the excess fat.

Add to the cooked sausages the remaining olive oil, onion, and bay leaves. Cook over medium heat until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 30 to 45 seconds. Add the white wine and continue cooking until reduced, about 2 more minutes. Add the tomatoes, cover, and cook, stirring often, until thick, about 30 minutes. Season with salt and pepper. Add 1 to 2 tablespoons of water if the sauce starts to stick.

Serve with instant polenta made accoring to package directions. - adapted from Martha Stewart

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