First, an apology: It’s been far too long since I’ve written a new blog. No excuses, but my only explanation is that my freelance writing career has demanded all of my time and I’ve been swimming in work since approximately mid-April. Hurray!
One project I was working on was a book on crock pot cooking. The project eventually collapsed due to, ahem, creative differences with the client but I suddenly find myself with more than 100 crock pot recipes, some of which I’ve already photographyed.
I’ve written many times about the convenience of using a crock pot, such as this blog, this blog and, oh yes, this blog. The best thing about the crock pot is that you just set it and forget it, and at the end of the day you not only have a delicious meal that will feed your family for days, but your entire home is filled with a lush, mouth-watering aroma.
This particular recipe is one of my favorites: Italian Sauasage in Tomato Sauce. The combination of slow-cooking the sauce and the addition of roasted garlic-flavored tomato paste really brings out the acidity in this sauce, but it is nicely balanced with the sweetness of the sugar and is given complexity by the oregano and fennel.
While enjoying this classic appetier, it’s easy to imagine yourself dining al fresco along Mulberry Street in New York’s Little Italy neighborhood, watching as the parade of people pass by.
While this would be wonderful as an entree served over pasta, I like to serve it as an appetizer over hard polenta. The primary difference between hard polenta and soft polenta is that the former is made with water and the latter with dairy, such as milk, cream or whatever you happen to have on hand.
Hard polenta — which is not actually hard but is poured out onto a sheet pan and allowed to set up — can be cut into any shape you like, which gives you a lot of versatility for plating. It also can be pan fried or even grilled if you would like some additional color and flavor.
Italian Sausage in Tomato Sauce
1 lb Spicy Italian Sausage, either bulk or casings removed
1 small Red Onion, small dice
1 Carrot, peeled, small dice
1 Red Bell Pepper, ribs and seeds removed, small dice
28 oz can Crushed Tomatoes with Italian Seasonings
6 oz can Tomato Paste with Roasted Garlic
1 tsp Dried Oregano, or 1/2 tsp fresh
1 tsp Fennel Seeds
1 tsp Granulated Sugar
1/4 tsp Fresh Cracked Black Pepper
6 oz Hard Polenta (recipe follows), cut into any shape you like
1. Put cast iron skillet over a medium heat. When hot, add sausage, onion, carrot and bell pepper. Cook until sausage is browned, about 7 to 8 minutes, breaking up the sausage as it cooks.
2. Transfer sausage mixture into crock pot. Add crushed tomatoes, tomato paste, oregano, fennel seeds, sugar and black pepper. Cook and cover until mixture simmers and thickens, about 4 to 6 hours on low or 2 to 3 hours on high.
To plate, arrange polenta on an appetizer plate then use a kitchen spoon to ladle a generous portion of the sausage mixture over half the polenta, leaving the other half exposed. Garnish with some freshly grated parmesan cheese and a sprig of parsley.
4 cups Water
1 cup Polenta (coarsely ground corn meal)
1 TBS Whole Unsalted Butter
3 TBS Grated Parmesan Cheese
1/2 tsp Freshly Cracked Black Pepper
1. Bring water to a boil then slowly whisk in polenta, stirring constantly so that it doesnt clump. Reduce heat and cook until polenta thickens to the point where it pulls away from the walls of the pot, about 12 to 15 minutes, stirring frequently so it doesn’t burn.
2. When thick, turn off heat and fold in butter and parmesan. Season with pepper. You don’t need to add any salt because the parmesan already is quite salty.
Let the polenta cool for a few minutes, then pour it out onto a greased baking sheet smoothing it with a spatula to create an even level. Let it cool completetly at least an hour. You can then use a knife to cut the polenta into triangles, stars, circles or whatever shape you want. These polenta peices can be grilled or sauteed, or stored in your refrigerator or freezer for another time.
For creamy polenta, substitute dairy such as milk, half and half or heavy cream for the water and kick up the butter to 1-1/2 TBS or more, depending on how rich you like it.
My apologies once again for my absence. I have missed writing this blog and am looking forward to sharing more easy, delicious and inexpensive recipes in the coming weeks and months.