Polenta with Mushroom & Sausage Sauce
Polenta, Grits or cornmeal
1 tbs Olive Oil
2 Hot Italian Sausages, casing removed, cut into 1/2 moons
4 oz Mushrooms, cut into large pieces
2 Cloves Garlic, minced
1 tbs Tomato Paste
1 24 oz can Crushed Tomatoes
For the Polenta:
Since I don't know whether you are cooking grits, polenta or cornmeal and how coarsely it is ground I am going to go out on a limb here and tell you to follow the directions on the package. You can add cheese, butter or any other flavoring that you desire.
For the Sauce:
Heat the olive oil in a pan over medium heat. When the oil is shimmering add the sausage and mushrooms. Cook until the mushrooms start to brown. Add the garlic and let it cook for 30 seconds, then add the tomato paste. Let the tomato paste cook for a minute or so and then add the tomatoes. When the sauce starts to bubble, turn the sauce to low and let it cook until you are ready to eat. The longer you let it cook the thicker it will become. Don't let it become to thick and dried out, but if you do add a little water or wine to loosen it back up and cook until it reaches your desired consistency.
Polenta is traditionally served family style on a wooden board. I shaved a little parmesan cheese and sprinkled some basil ribbons over the top. The basil was more to give the photo some color than anything else. I highly recommend a glass of red wine to go with this.