Polenta With Peas And Pork Sausage Recipe

Name: Polenta With Peas And Pork Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the sausage; 12 ounces pork tenderloin, loin or sirloin; 5 ounces pancetta, cut into small cubes; 3 garlic cloves, peeled (the number depends on their size -- if they are large, cut them in half); A handful of flat leaf parsley leaves; A scrape or two of fresh nutmeg; 2 teaspoons red wine vinegar; Kosher salt and fresh ground black pepper; For the ragu; 1 recipe Carlo Middione's Polenta Facile (recipe also on Food52); 1 recipe homemade sausage, from above; 1/2 cup yellow onion, small dice; 1/2 cup carrots, small dice; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1 bay leaf; 2 tablespoons tomato paste; 1 garlic clove, minced; 1/2 cup dry white wine; 2 cups pork or chicken stock; 1 1/2 cups fresh or frozen peas; chopped parsley and chives

Servings: persons

For the sausage
12 ounces pork tenderloin, loin or sirloin
5 ounces pancetta, cut into small cubes
3 garlic cloves, peeled (the number depends on their size -- if they are large, cut them in half)
A handful of flat leaf parsley leaves
A scrape or two of fresh nutmeg
2 teaspoons red wine vinegar
Kosher salt and fresh ground black pepper
For the ragu
1 recipe Carlo Middione's Polenta Facile (recipe also on Food52)
1 recipe homemade sausage, from above
1/2 cup yellow onion, small dice
1/2 cup carrots, small dice
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
2 tablespoons tomato paste
1 garlic clove, minced
1/2 cup dry white wine
2 cups pork or chicken stock
1 1/2 cups fresh or frozen peas
chopped parsley and chives

1
Lay your pork out onto a large cutting board. Cut the pork and pancetta into thin strips, then into cubes. Spread the pork out so it is flat instead of in one big pile. It's okay if it isn't in one single layer, you just don't want a big pile. Place the palm of your hand, as shown in the picture, across the blade of the knife making sure to keep your fingers up and your hand flat. This will keep you from cutting your hand if the knife slips. So fingers up! What you are doing is creating a hinge of sorts because you want to keep the tip of the knife on the board and in doing so it lets you apply more cutting force.
2
Run the knife through the pork several times and until you have minced it to a coarse mince. Add the garlic cloves, parsley, a teaspoon of salt, a few grinds of pepper and the nutmeg. Mince the seasonings into the pork until you have a fine mince.
3
Add the red wine vinegar and knead it into the sausage. Ball up the sausage, put it in a bowl and let it get funky in the fridge for an hour or two.
4
Start the polenta. I let my polenta cook over a simmering water bath for almost three hours. I was using an heirloom corn I grew last year called Henry Moore. It took a long time to cook but it was creamy beyond my wildest expectations. So take your time with the polenta, cook any bitterness out of it and let it do its thing.
5
When the polenta is close to being finished, start the sauce by placing a large 12 inch saute pan over medium high heat. When it is hot add a glug or two of oil to coat the bottom of the pan. Brown the sausage. Once the sausage is brown remove it to a plate. Be careful not to burn the fond on the bottom of the pan. Add the onions and carrots and cook them gently until they just begin to wilt.
6
Add the tomato paste, dried thyme, rosemary, garlic and bay leaf. Stir until fragrant then add the white wine. Let the wine burn off the alcohol and then add the stock. Season and taste. Bring it to a boil and reduce it by half. Taste again and adjust the seasoning.
7
Add the sausage and peas. Heat until the peas are warmed through. Taste and adjust the seasoning. Add a tablespoon of chopped chives and parsley. Stir.
8
Spread the polenta on a platter, top with the peas and sausage, and serve.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For the sausage, 12 ounces pork tenderloin, loin or sirloin, 5 ounces pancetta, cut into small cubes, 3 garlic cloves, peeled (the number depends on their size -- if they are large, cut them in half), and more.

Yes, Polenta With Peas And Pork Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Polenta With Peas And Pork Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions