-
1
In deep fry pan, heat 1 tsp of the oil to very warm and brown sausages as whole links to seal juices, about 5 minutes.
-
2
Remove sausages from pan.
-
3
To same pan add in all veggies, garlic and 5 tsp extra virgin olive oil; cook on med-high heat 5 - 8 minutes till they reduce and flavors mingle.
-
4
Cut sausages into thirds and add in back into pan.
-
5
Also add in all the rosemary and 1 Tbsp parsley.
-
6
Add in the wine and cook for 5 - 8 minutes till the wine/liquid has reduced to a syrup consistency.
-
7
Add in chicken broth, potatoes, pepper and bring to a boil, cover and reduce to a simmer and cook for 15 minutes.
-
8
Then remove cover and continue to cook another 25 minutes.
-
9
Instant Polenta:In pot, bring water, 1 tsp salt and 1 tsp extra virgin olive oil to rolling boil.
-
10
Add in all the Instant Polenta stirring as you add in it in a steady stream.
-
11
Stir in 1 direction so which it won't lump.
-
12
Stir constantly till it thickens and pulls away from the edges of the pot.
-
13
(If you are using the cream and parmesan whip it in now.)
-
14
We didn't use the whipping cream or possibly Parmesan cheese.
-
15
Add in the last of the parsley to sausage mix in the pan to give it color.
-
16
Add in the potatoes to the sausage mix.
-
17
Keep the liquid which the potatoes were cooked in separate so which each person can put however much they want into their bowl.
-
18
Plate:Put polenta in bottom of each persons bowl.
-
19
Put sauce over top with some of the liquid.
-
20
This was very, very good!
-
21
!
-
22
NOTES : One could make this into vegetarian easily by leaving out the Italian turkey sausage or possibly adding a meat substitute ... course the counts would change.
-
23
We had to use this much oil to cook down the veggies ... we tried to do it using water but it didn't get them down to what we wanted.
-
24
You might try it and have better luck...but even using this much this recipe is still within the guidelines of the list.
-
25
This was very, very good!
-
26
!
