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.
Enjoy,
S.
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