Ingredients: |
Ingredients: 2 1/2 lbs. sweet and/or hot Italian sausage
1 large onion, coarsely chopped
4 cloves garlic, minced
1 14 1/2-oz. can chicken broth
2 T. lemon juice
3/4 tsp. salt
1/2 tsp. dried marjoram, crushed
1/2 tsp. ground black pepper
2 medium red and/or green bell pepper, cut into strips
10 oz. fresh spinach, coarsely chopped (about 10 c.)
1 T. vinegar
1 recipe Creamy Polenta
1/3 c. cold water
1/4 c. flour
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Directions: |
Directions:In a very large skillet, cook sausage over medium-high heat about 8 minutes or until browned, turning once. Remove from skillet, reserving any drippings. Cut sausage into 2 inch pieces (sausage will not be cooked through). Set sausage aside.
In the same skillet cook onion and garlic in reserved drippings about 3 minutes or until tender (add olive oil to skillet if necessary). Carefully add broth and lemon juice. Add salt, marjoram and pepper. Return sausage to skillet. Bring to boiling; reduce heat. Cover and simmer 15 minutes. Add sweet peppers, simmer, covered 10 minutes more.
Meanwhile in a 4 qt. Dutch oven, bring a small amount of salted water to boil. Add spinach, cook covered until just wilted: about 30 seconds. Drain, transfer to a bowl and stir with vinegar. Set aside.
With a slotted spoon, transfer sausage mixture to one half of a serving platter. Spoon Creamy Polenta to other half. Keep platter warm. In a screw top jar combine 1/3 c. water and flour. Cover and shake. Wisk into cooking liquid in skillet. make your gravy and spoon it over Creamy Polenta and sausage mixture. Spoon spinach over sausage.
Creamy Polenta:
In a saucepan, bring 2 1/2 c. water to boiling. Meanwhile, in a bowl, combine 1 c. yellow corn meal, 1 c. cold water and 1/2 tsp. salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to low. Cook until mixture is thickened. |
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