Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 pound sweet Italian sausage, cut into 2-inch pieces (about 4 links)

  3. 1 large carrot, thinly sliced

  4. 1 large stalk celery, thinly sliced

  5. 1 large onion, sliced

  6. 10 garlic cloves, peeled

  7. 1 cup red or white wine

  8. 2 tablespoons chopped Italian parsley

  9. 1 tablespoon chopped rosemary

  10. 2 cups chicken stock (see link)

  11. º teaspoon black pepper

  12. 1 pound potatoes, peeled and cut into 1-inch cubes

  13. ? package instant polenta

  14. ? cup whipping cream

  15. ? cup freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large nonstick skillet over medium-high heat until it begins to sizzle, about 2 minutes. Add the sausages and brown on all sides, approximately 2 minutes. Add the sausages and brown on all sides, approximately 5 minutes. Remove the sausages from the pan and set aside.

  2. In the same pan, cook the carrot, celery, onion, and garlic over medium heat for 5 minutes, stirring several times. Increase the heat to medium-high and add the sausage, carrot, celery, onion, and garlic to the pan, along with the wine, 1 tablespoon of the parsley, and the rosemary. Cook until the wine has reduced by half, 3-5 minutes.

  3. Stir in the chicken stock, pepper, and potatoes and bring to a boil. Reduce the heat to a simmer, cover the pan with the lid slightly ajar, and cook for 15 minutes. Stir in remaining 1 tablespoon chopped parsley just before serving.

  4. Five minutes before the sausage mixture is done, cook the polenta according to the package directions. If you wish, stir the cream and cheese into the finishes polenta.

  5. To serve, spoon a mound of hot polenta into the center of each dinner plate and spoon the sausage mixture on top.


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