Tonite, I made the creamiest polenta for dinner and used it as the base for spicy Italian sausages with green peppers and onions in a light tomato sauce.
The sausage, peppers and onions is a variation on the classic Italian submarine sandwich. Growing up, this sandwich was a common find on "roach coaches" and in sandwich shops.
For the Polenta
5 cups of water.
Note: You can use chicken stock, if you like, but I prefer the more neutral flavor of water.
1 1/2 cups of coarse grind cornmeal
1 stick of butter
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 cup of cream
1 1/2 cups shredded parmesan cheese
Bring the water, butter, salt and pepper to a simmer. Slowly whisk in the cornmeal and stir until thickened. Add the cream, stir to incorporate.
Add the parmesan and stir.
Taste for seasoning.
This also works very well as a base for chicken cacciatore, grilled veggies or a thick stew.
From my purple kitchen to you.
Purple Kitchen Treats
Over the past few years, I have been working on a cookbook. During this time, I took time off to finish my Master's Degree. Now that I have accomplished that, I am working again on my cookbook, slowly but surely.
However, over the past few months, something interesting has happened...I have received multiple requests for baked goods, particularly my cookies. I am also receiving multiple requests for granola. So, with all these requests in mind, I have started to make my cookies for sale, along with my granola.
My official web site is available, but will be undergoing a significant redesign. Be sure to visit my "official" web site at: http://www.susanshonk.com and watch for some exciting changes.
From the heart of my purple kitchen to you,