MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Creamy Slow-Cooker Polenta With Sausages
Categories: Vegetables, Grains, Pork, Herbs, Cheese
Yield: 6 servings
2 c Dried polenta (not
- quick-cooking)
12 oz Jar roasted red peppers;
- drained, chopped
32 oz Jar good-quality marinara
- sauce
5 cl Garlic; smashed, chopped
2 tb Olive oil; more for the
- sausages
Leaves from 2 sprigs fresh
- oregano -OR-
1/2 ts Dried oregano
1 ts Garlic powder
Salt
6 Raw hot or sweet Italian
- sausages
3 1/2 oz Jar capers; drained
1/3 c Drained, pickled sliced
- pepperoncini, banana or
- cherry peppers
3/4 c Parmesan; fine grated, more
- to serve
Whisk together the polenta, roasted red peppers, marinara, garlic,
olive oil, oregano, garlic powder, and 1 ts salt in a 6 to 8 qt
slow cooker. Whisk in 5-1/2 cups of water. Cook on low for 6 hours.
(The polenta will keep very well on warm.)
About 10 or 15 minutes before you want to eat, heat the oven to
450°F. Lightly coat an oven-safe skillet with olive oil, and roast
the sausages in the skillet in the oven until sizzling and browned,
about 10 minutes. Remove the skillet and put it over medium-high
heat on the stovetop. Add a little more oil if the pan is
relatively dry. Add the capers and pepperoncini to the hot skillet
with the sausages, and let the capers pop, 1 or 2 minutes. Turn off
the heat.
Stir the Parmesan into the polenta. The polenta will continue to
firm up as it cools; stir in a few tb of water if you would like it
to be looser. Serve the polenta in shallow bowls topped with
sausages, capers and pepperoncini. Pass more Parmesan at the table.
Recipe by Sarah DiGregorio
RECIPE FROM:
https://cooking.nytimes.com
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