Beef Sausages In Red Wine Sauce With Polenta Recipes

BEEF SAUSAGES IN RED WINE SAUCE WITH POLENTA

Steps:

• For the sausages, place the olive oil in a large non-stick frying pan placed over medium heat. Add the beef sausages and brown on all sides. Remove the sausages from the pan and set aside until needed.
• Using the same frying pan, prepare the sauce by sautéing the red onion and garlic over medium heat until the onion is soft and translucent, 5 - 10 minutes. Add the remaining sauce ingredients and bring to a simmer. Continue to simmer, uncovered, until the sauce has thickened slightly, about 5 minutes. Return the browned beef sausages to the pan and mix until coated with the sauce. Simmer, uncovered, until the sausages are cooked to your liking, about 15 minutes. Remove from heat and set aside.
• Serve the sausages on a bed of polenta, garnished with the Parmesan shavings, fresh flat-leaf parsley and rosemary.

SAUSAGES AND GRAPES WITH CHEESY POLENTA

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the sausages and cook, turning once, until golden, about 6 minutes. Add the garlic and cook, stirring, 1 minute. Add the wine, scraping up any browned bits from the bottom of the skillet. Add the grapes and spread the mixture into an even layer. Cover and continue to cook until the sausages are cooked through, about 10 minutes. Remove the sausages to a plate; cover with foil to keep warm.
• Increase the heat to high and continue cooking the grapes until they burst and the sauce is reduced, about 12 minutes. (Mash the grapes slightly with a fork if they¿re not bursting.) Remove from the heat and stir in the vinegar; season with salt and pepper.
• Meanwhile, bring the milk and 2 cups water to a boil in a medium saucepan. Whisk in the polenta and thyme. Reduce the heat to low and cook, whisking often, until the polenta thickens, 3 to 5 minutes. Remove from the heat and stir in the fontina until smooth; season with salt and pepper.
• Stir the parsley into the grape sauce and slice the sausages. Top the polenta with the sausages, grape sauce and more parsley.

POLENTA AND SAUSAGES FOR A CROWD (POLENTA ALLA SPIANATORA)

Steps:

• Prepare the polenta: In a heavy-bottomed pot, whisk together polenta, 2 teaspoons kosher salt and 8 cups boiling water over medium-high heat. Continue whisking as mixture comes to a boil and begins to thicken. Turn heat to low and switch from a whisk to a wooden spoon. Stir every 10 minutes or so, for about 40 minutes, adding a splash of water as necessary to keep polenta from thickening too much. It may take as much as 2 cups more liquid to achieve a smooth, pourable consistency. Taste polenta for salt and add pepper to taste. Stir well, cover and keep warm for up to 30 minutes.
• As polenta cooks, prepare the topping: Add olive oil to a Dutch oven over medium-high heat. Add onions, season with salt and pepper, and cook, stirring, until softened. Add sausages and let brown on both sides, about 2 minutes per side. Add bay leaf, garlic and basil sprig, and cook for 1 minute more. Add wine, turn up heat, and let reduce by half.
• Add crushed tomatoes and their juices and bring to a boil. Reduce heat to a simmer and cook for about 1 hour, until sauce has thickened somewhat. Taste and adjust with salt and red-pepper flakes. (If using mushrooms, sauté over high heat in a little olive oil, until lightly browned. Season with salt and pepper.)
• To serve, rinse a large circular wooden board, about 18-inch diameter, with cool water. (Alternatively, use a large platter.) Pour polenta onto the board, and, using a spatula, quickly spread it into a circle about 3/4-inch deep.
• Carefully ladle sauce over the polenta, leaving a 1-inch polenta border at the edges. Arrange sausages over the sauce. Top with mushrooms, if using. Sprinkle with basil, parsley and pecorino.
• Place polenta in the center of the table, alongside bowls of grated pecorino. To serve the dish traditionally, offer guests forks but no plates and invite them to attack the polenta nearest their chair. Alternatively, cut polenta into large slices, and serve on dinner plates.

BAKED POLENTA WITH SAUSAGE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine water and milk in a large saucepan with polenta. Bring to a boil over high heat; add Parmesan cheese and butter. Stir constantly until thickened, about 3 minutes. Pour polenta into a large, round casserole dish, filling about 1 inch deep.
• Heat olive oil in a medium nonstick skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, and garlic in the skillet until sausage is browned and crumbly, about 10 minutes. Add wine, tomatoes, tomato paste, sugar, Italian seasoning, and oregano; cook over medium heat for 30 minutes.
• Pour tomato sauce mixture over polenta. Top with mozzarella cheese.
• Bake in the preheated oven until golden, about 20 minutes.

SAUSAGES IN RED WINE WITH POLENTA

Steps:

• Insert the porcini mushrooms in water to cover for at least 15 minutes. Meanwhile, prick the sausages all over with a fork and brown them under a broiler or cook them in a quarter-inch of water in a large skillet until they are well brown. Drain on paper towels when done.
• In a heavy casserole, saute the onion and garlic in two tablespoons olive oil with the rosemary or thyme until soft. Add the tomatoes and wine, season to taste, cover and simmer for 15 minutes.
• Meanwhile, slice the mushrooms and saute them in the remaining olive oil in a separate skillet. Season with salt and pepper and add to the tomato sauce with the sausages. Cook, uncovered, over low heat for about 10 minutes, stirring occasionally. Place the polenta on a serving dish and spoon the sauce and the sausages over the top.