Wednesday, December 31, 2014

Polenta Cakes with Meat Sauce

Sugu...............simply means meat sauce in Italian.  Better yet, it is even simple to make!  For this recipe I wanted to try something unusual, daring, different.  I decided to make polenta cakes and top it with a sausage meat sauce!

If you have never tried polenta I encourage you to do so!  Polenta is cornmeal cooked into a porridge, or fried, in this case.  If you like grits you will love polenta!

Make your polenta according to package directions.  I add butter, cream and Parmesan cheese to mine.  For this recipe you can either make it into a porridge or refrigerate it so that you can fry it later.  A few days ago I made beef short ribs over polenta.  Instead of throwing away the leftover polenta,  I decided to wrap it up and use for this meal!

Before frying your polenta cakes you need to start the sugu.  Here are the ingredients I used:

1 pound Italian sausage
1 onion, diced
1 clove garlic, diced
1 can tomato sauce
1 can crushed tomatoes
2 teaspoons parsley, basil and oregano
2 tablespoons Olive oil for saute

To begin the sauce, saute the onion and garlic in the olive oil.  Cook until translucent.

Add the sausage and brown.

Add the tomato sauce and crushed tomatoes.  I was able to open a jar of tomato sauce that I canned this summer!

Add the spices and let it simmer until it thickens.  I let mine simmer for an hour.

As that simmers, it is time to fry the polenta cakes.  Take the log of polenta and cut it up.  Heat up a skillet with a little olive oil and pry your cakes.  That's it!

Assemble your polenta cakes on a plate and top with the meat sauce.  I added fresh parsley and Parmesan on the top.

Here you go:  simple, impressive and cheap! 


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