Polenta with Italian Sausage and Tomato Sauce

Name: Polenta with Italian Sausage and Tomato Sauce
Yield: Serves 4 as a main course
Cuisine: Europe, Italian
Ingredients: 6 cups, water; , Table salt; 1 1/2 cups, medium-grind cornmeal, preferably stone-ground; 2 tablespoons, olive oil; 1 pound, sweet Italian sausage, cut into 3 inch lengths; 1/2 , small onion (about 3 tablespoons), chopped; 1/2 , small carrot (about 3 tablespoons), chopped; 1/2 small rib, celery (about 3 tablespoons), chopped; 1 can, whole tomatoes (16 ounces), juice reserved, tomatoes chopped coarsely; , table salt; , ground black pepper

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Appears in Cook's Illustrated January/February 1995

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

The traditional method for preparing polenta is time-consuming and fraught with danger.

SERVES4 as a main course

TIME1 hour

WHY THIS RECIPE WORKS

Our goal when developing our polenta recipe was to find a simple, foolproof method for fluffy, creamy polenta, achieved without lumps or constant stirring. We found that a heavy-bottomed saucepan on the stove's lowest possible setting (or i...

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