 Sausage@smokering.net
 Len Poli <lpoli@pacbell.net>
                                                           12/8/00 1:18 PM

 
Call'um grits or polenta---here is one thing you can do with them--hope you
enjoy  ---a piasano from California!

Polenta with Sausages (Polenta con Salsicce)Ingredients for 6 persons:

 1 lb. 1 1/2 oz. polenta        3 tablespoons extra-virgin olive oil
 1 clove garlic         12 Italian sausages
 1 onion                        1 stalk celery
 1 carrot                       parsley
 3 1/2 oz. pancetta             1/2 cup dry white wine
 2 lbs. 3 oz. canned peeled tomatoes    3 1/2 tbsp.  grated
Parmigiano-Reggiano or Grana
salt 

Preparation method:
1.      Prepare the polenta and keep it hot.
2.      Warm the oil in a large frying pan and add the garlic clove. When it
begins to brown, remove and discard it.
3.      Pierce the sausages with the tines of a fork. Reduce the heat, put
the sausages in the pan and cook them slowly. Remove them from the pan when
they    have browned. 
4.      Chop the onion, celery, carrot, parsley and pancetta and put them in
the pan. Brown them lightly, then put the sausages back in the pan. 
5.      After several minutes, pour over the wine and, as soon as it has
evaporated, add the tomatoes. 
6.      Season with salt and cook until the sauce has thickened. Make sure
that the sausages do not overcook. 
7.      Serve the polenta in individual bowls, pour over the sauce, arrange
2 sausages on each portion and sprinkle with Parmesan

