POLENTA AND SAUSAGES (POLENTA ALLA SPIANATORA)

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Polenta and Sausages (Polenta alla Spianatora) image

Categories     Corn     Mushroom     Sausage     Tomato     Dinner

Number Of Ingredients 12

2 cups corn meal
8 cups boiling water or chicken broth
3 tablespoons olive oil
1 medium onion, diced
1 1/2 pounds italian sausage
3 cloves garlic, minced
1 handful basil leaves
1 cup red wine
28 ounces crushed tomatoes, canned
1 dash red pepper flakes
1/2 pound mushrooms, sliced
1/4 cup pecorino cheese

Steps:

  • for a Crowd (Polenta alla Spianatora) By David Taniscooking.nytimes.com2 min View Original dinnerpasta Yield 6 to 8 servings Time 1 hour 20 minutes Picture a golden circle of polenta, spread on a large board or platter, and topped with a rich tomato-y sausage-laden ragù. It's a traditional, somewhat theatrical way to eat polenta in Northern Italy, and it makes quite an impression when it's brought to the table. Known as polenta sul tavola or polenta alla spianatora, it is usually served with forks but no plates, with guests gathered around the table for a very casual family-style meal. You can make it when there's nothing in the house to eat except cornmeal and canned tomatoes, plus an onion or two. Ingredients For the polenta: 2 cups medium cornmeal Kosher salt and black pepper 8 to 10 cups boiling water or chicken broth For the topping: 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium onion, finely diced 1 ½ pounds Italian fennel sausage, sweet or hot, in 2- to 3-ounce links 1 bay leaf 3 garlic cloves, minced 1 basil sprig, plus more leaves for garnish 1 cup dry red wine 1 (28-ounce) can crushed tomatoes with their juices Red-pepper flakes, to taste ½ pound sliced wild or cultivated mushrooms (optional) Chopped parsley, for garnish Grated pecorino cheese, for garnish Preparation Prepare the polenta: In a heavy-bottomed pot, whisk together polenta, 2 teaspoons kosher salt and 8 cups boiling water over medium-high heat. Continue whisking as mixture comes to a boil and begins to thicken. Turn heat to low and switch from a whisk to a wooden spoon. Stir every 10 minutes or so, for about 40 minutes, adding a splash of water as necessary to keep polenta from thickening too much. It may take as much as 2 cups more liquid to achieve a smooth, pourable consistency. Taste polenta for salt and add pepper to taste. Stir well, cover and keep warm for up to 30 minutes.
  • for a Crowd (Polenta alla Spianatora) By David Taniscooking.nytimes.com2 min View Original dinnerpasta Yield 6 to 8 servings Time 1 hour 20 minutes Picture a golden circle of polenta, spread on a large board or platter, and topped with a rich tomato-y sausage-laden ragù. It's a traditional, somewhat theatrical way to eat polenta in Northern Italy, and it makes quite an impression when it's brought to the table. Known as polenta sul tavola or polenta alla spianatora, it is usually served with forks but no plates, with guests gathered around the table for a very casual family-style meal. You can make it when there's nothing in the house to eat except cornmeal and canned tomatoes, plus an onion or two. Ingredients For the polenta: 2 cups medium cornmeal Kosher salt and black pepper 8 to 10 cups boiling water or chicken broth For the topping: 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium onion, finely diced 1 ½ pounds Italian fennel sausage, sweet or hot, in 2- to 3-ounce links 1 bay leaf 3 garlic cloves, minced 1 basil sprig, plus more leaves for garnish 1 cup dry red wine 1 (28-ounce) can crushed tomatoes with their juices Red-pepper flakes, to taste ½ pound sliced wild or cultivated mushrooms (optional) Chopped parsley, for garnish Grated pecorino cheese, for garnish Preparation Prepare the polenta: In a heavy-bottomed pot, whisk together polenta, 2 teaspoons kosher salt and 8 cups boiling water over medium-high heat. Continue whisking as mixture comes to a boil and begins to thicken. Turn heat to low and switch from a whisk to a wooden spoon. Stir every 10 minutes or so, for about 40 minutes, adding a splash of water as necessary to keep polenta from thickening too much. It may take as much as 2 cups more liquid to achieve a smooth, pourable consistency. Taste polenta for salt and add pepper to taste. Stir well, cover and keep warm for up to 30 minutes. As polenta cooks, prepare the topping: Add olive oil to a Dutch oven over medium-high heat. Add onions, season with salt and pepper, and cook, stirring, until softened. Add sausages and let brown on both sides, about 2 minutes per side. Add bay leaf, garlic and basil sprig, and cook for 1 minute more. Add wine, turn up heat, and let reduce by half.
  • Add crushed tomatoes and their juices and bring to a boil. Reduce heat to a simmer and cook for about 1 hour, until sauce has thickened somewhat. Taste and adjust with salt and red-pepper flakes. (If using mushrooms, sauté over high heat in a little olive oil, until lightly browned. Season with salt and pepper.)
  • To serve, rinse a large circular wooden board, about 18-inch diameter, with cool water. (Alternatively, use a large platter.) Pour polenta onto the board, and, using a spatula, quickly spread it into a circle about 3/4-inch deep.
  • Carefully ladle sauce over the polenta, leaving a 1-inch polenta border at the edges. Arrange sausages over the sauce. Top with mushrooms, if using. Sprinkle with basil, parsley and pecorino.
  • Place polenta in the center of the table, alongside bowls of grated pecorino. To serve the dish traditionally, offer guests forks but no plates and invite them to attack the polenta nearest their chair. Alternatively, cut polenta into large slices, and serve on dinner plates.

Nafisa Suleyman
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This dish is a great way to use up leftover polenta. I had some polenta leftover from a previous meal, so I made this dish with it. It was a quick and easy meal, and it was delicious! The sausages were cooked to perfection, and the polenta was creamy


Kyla Riddle
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I'm not a fan of polenta, but my husband loves it. So I made this dish for him, and he loved it! He said it was the best polenta he's ever had. The sausages were also cooked perfectly. I'm glad I tried this recipe, even though I'm not a fan of polent


Ahmed young
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I'm a vegetarian, so I made this dish with tofu instead of sausages. It was still delicious! The tofu was cooked until it was crispy on the outside and tender on the inside. I served it with a side of roasted vegetables. It was a healthy and flavorfu


Sakil Ahead
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This is my favorite polenta recipe. It's so easy to make, and it always turns out perfect. I love the crispy crust on the polenta and the creamy interior. The sausages are also cooked to perfection. I highly recommend this recipe!


Wingnut Hayes
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I made this dish for my Italian grandmother, and she loved it! She said it reminded her of the polenta her mother used to make. I was so happy that I was able to make a dish that she enjoyed so much.


Sherlina Hart
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This dish is perfect for a cold winter night. The polenta is warm and comforting, and the sausages are hearty and filling. I love to serve it with a side of roasted vegetables. It's a delicious and satisfying meal.


Independent Thoughts not thots
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I'm not a fan of sausages, but I love polenta. So I made this dish with grilled chicken instead of sausages. It was still delicious! The polenta was creamy and cheesy, and the chicken was cooked perfectly. I will definitely be making this dish again,


Syed Aden
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This dish is a classic for a reason. It's simple, hearty, and delicious. I love the combination of the creamy polenta and the flavorful sausages. I always make a double batch of this dish because it's so popular with my family.


Erumole Charity
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I love this dish because it's so versatile. I can use any type of sausage I like, and I can add different vegetables to the polenta. It's also a great dish to serve with a variety of sauces. I've tried it with tomato sauce, pesto, and even a mushroom


Bryan Official
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This dish is perfect for a quick and easy weeknight meal. The polenta takes just a few minutes to cook, and the sausages can be cooked in the oven or on the stovetop. I always have the ingredients for this dish on hand, so it's my go-to meal when I'm


Tarek Ahmed Tamim
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I made this dish for a dinner party last weekend, and it was a huge success. Everyone loved the polenta and sausages, and they couldn't stop talking about how delicious it was. I will definitely be making this dish again for future parties.


John Muwanga
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This is my go-to recipe for polenta and sausages. It's always a winner with my family and friends. The polenta is always creamy and delicious, and the sausages are always cooked perfectly. I highly recommend this recipe!


Mughal Saba
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I'm not a huge fan of polenta, but this recipe changed my mind. The polenta was so creamy and flavorful, and the sausages were cooked to perfection. I will definitely be making this dish again.


Deepra Sharma
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This dish was a hit with my family! The sausages were juicy and flavorful, and the polenta was creamy and cheesy. I served it with a side of roasted vegetables, and it was a perfect meal. Highly recommend!


Jim S
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Sausages and polenta - a simple yet delicious dish. The sausages were cooked to perfection, and the polenta was creamy and flavorful. I added a bit of grated Parmesan cheese to the polenta, which really took it up a notch. Will definitely be making t