There’s just something about dishes that have a lovely, rustic air about them. Combine sausage with warm polenta and you get a close approximation of what Grandma’s Old World cooking might taste like.
SAUSAGE AND ARTICHOKE POLENTA BAKE
- 2 tbsp olive oil
- 1/2 white onion, sliced thin
- 1 lb bulk sweet Italian sausage
- 2 cloves garlic, sliced thin
- 6 oz. marinated artichoke hearts, chopped
- Kosher salt and pepper
- 18 oz. tube polenta*, cut into 1/4 inch rounds
- 1/2 cup chicken stock, heated
*Note: If you can’t find tube polenta, then get a box of dry polenta mix, make it according to the package directions, then form it into a tube in plastic wrap. Don’t worry, it will cool quickly and form a shape well. Store in refrigerator until you need it.
Preheat oven to 400 degrees F. In a skillet, heat olive oil over medium heat. Saute onions until almost tender. Add sausage, crumbling well with a wooden spoon, and cook until completely browned, about 8 minutes. Add garlic and cook until fragrant. Remove from heat and stir in artichoke.
In a 2-quart baking dish, arrange polenta slices and sausage mixture in layers (as above) whichever way fit best. Pour warm stock over the top and bake in oven for 25 minutes. When done, remove from oven and allow to cool slightly before serving.
Makes 4 servings. Enjoy!