Roasted Garlic Polenta with Sausage and Vegetables
- For Polenta:
- 3 cups (700 ml) plain yellow cornmeal
- 9 cups (2125 ml) boiling water
- 6 cloves garlic
- 1 tbsp (15 ml) dried basil (or oregano, thyme, or rosemary or a combination) Add more if you like it spicey!
- For Sausage and Vegetables:
- 1/4 cup (60 ml) olive oil
- 4 fresh Italian sausages
- 1 large onion
- 2 cloves (or more) garlic, minced
- 2 cups (475 ml) diced yellow squash
- 2 cups (475 ml) diced zuccini
- 1 cup (225 ml) chopped shitake mushrooms
- salt and pepper, to taste
- 1/2 tsp (2 ml) red pepper
- 2 tsp (10 ml) basil
- 1/2 tsp (2 ml) oregano
- 1 tsp (5 ml) rosemary
- 2 cans diced tomatoes
- To roast garlic:
- Place unpeeled cloves in small skillet over low heat for 30 minutes. It will turn spotty brown and paper husk will separate from the garlic.
- To make polenta:
- Place cornmeal in large stainless steel bowl.
- Place bowl over large pot of steaming water (like a double boiler).
- Whisk in the 9 cups (2125 ml) boiling water and stir until smooth.
- Seal top of bowl tightly with foil.
- Steam 2 hours, stirring occasionally.
- Add mashed roasted garlic, spices, salt and pepper.
- Stir well to combine and remove from heat.
- Note: this keeps well for about a week, is easy to reheat, and every thing tastes good on top!)
- Sausage/veggie topping:
- Brown sausages in olive oil, crumbling with spatula.
- Add onion and garlic and cook until onion is soft.
- Add remainder of vegetables, tomatoes and all spices.
- Cook for 10 to 15 minutes.
- Top generous serving of polenta with the sausage mixture and serve hot.
- Adjust vegetables to whatever is in season or in the garden. We have yet to find a combination we did not like! Good for leftovers, too.
This is a little different every time I make it
because I have never really written up
instructions for it.
Change things to suit your preferences.