polenta with mascarpone and italian sausage
 
recipe by : 
serving size : 8 preparation time :0:00 
categories : 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
2 lb.  italian sausage -- hot or mild
1   28 oz. can diced tomatoes
5 cup  water
1 Tbsp  salt
1 cup  polenta -- or yellow cornmeal
2 Tbsp  olive oil
1 large  onion -- diced
1 Tbsp  balsamic vinegar
1 tsp  sugar
1/4 tsp  red pepper flakes
1 tsp  oregano
1 cup  mascarpone cheese -- softened
1 cup  romano cheese -- grated
1 Tbsp  honey
  julienned fresh basil -- for garnish
 
heat a broiler, grill pan or skillet over medium heat. add sausages and 
cook, turning frequently, until evenly browned and cooked through, about 
15 
minutes. keep warm. 
 
meanwhile for the sauce, pour tomatoes through a sieve or strainer 
placed 
over a large bowl. set aside separately 1 cup of the tomatoes and 1 cup of 
the juice. heat water and salt to a boil in a medium saucepan, over high 
heat, and slowly whisk in polenta. reduce heat to low and cook, stirring 
continuously, until a thick porridge forms, about 25 minutes. 
 
meanwhile heat the olive oil in a skillet over medium high heat. add 
onion and cook until translucent, about 3 minutes. add diced tomatoes and 
cook, stirring frequently, 3 minutes. stir in tomato juice, balsamic 
vinegar, sugar and red pepper flakes. reduce heat to low. cook, stirring 
frequently, until tomatoes have broken down slightly and the sauce has 
thickened, about 5 minutes. stir in oregano and cook 1 minute longer. keep 
warm. 
 
stir mascarpone, romano and honey into the polenta until blended. 
divide 
the hot polenta among individual heated serving plates or shallow pasta 
bowls. cut each sausage diagonally into 3 pieces and arrange on top of 
polenta. spoon sauce over sausage and around polenta and garnish with 
basil. 
 
source: 
"chicago tribune, good eating section" 
 
 
 
* exported from mastercook * 
 
 
(ID: 73752) Mirror: rec.food.recipes: Mon, Jul 18, 2005


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