Polenta with Italian Sausage
4 sweet red peppers, coarsely chopped
2 medium onions, coarsely chopped
4 medium zucchini, cubed
1/2 cup fresh (or 3 tablespoons dried) basil leaves
1 cup Barbera
8 mild or hot Italian sausages
2 cups coarse stone-ground yellow corn meal orpolenta flour
1 tablespoon butter
Place the cubed and chopped vegetables into a large roasting pan. Add the basil leaves, salt and pepper. Place the sausages on the top of the vegetables and puncture them several times with a fork. Roast in a 425¡ F oven for 30-40 minutes, or until done. Deglaze the pan with 1 cup of Barbera and hold in a warm oven.
Bring 4 cups of water to a boil, add the polenta a little at a time, whisking continually. Add butter, then lower the heat and continue stirring until the mixture has thickened, about 10 minutes. Pour polenta into a bowl or onto a wooden platter.
For even creamier polenta, fold in a few 1/4" slices of Teleme Jack cheese as it begins to thicken
Serve the polenta topped with the sausage and vegetable mixture.
Serve with Louis M. Martini Barbera. Serves 6.
Recipe courtesy of Louis M. Martini Winery.
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