Hey everybody!  Check out the Matters and Musings page for an awesome recipe for homemade hand cream!
 

Welcome to the Circle B Kitchen!  We love that you're here and hope you'll browse the site and grab some recipes.  The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...
                                                                                 Contact me at
     pberry@circle-B-kitchen.com

Find a Circle B Kitchen Recipe 

Our Favorite Things For Fall...

       Homemade Apple Butter!

      Caramel Pumpkin Custards

       Oven Roasted Applesauce

Turkey (or Chicken) Enchilada Soup

              My Fall Apple Crisp

   New England Clam Chowder

Spiced Molasses Pumpkin Bread

                 Apple Tart Tatin

   Pasta with Pumpkin Sauce (Yum!)

       Apple Ginger Pudding Cake

      Bean and Barley Veggie Soup

Foil-Wrapped Pears with Caramel                               Sauce

         Creamy Artichoke Soup

   
             Brown Sugar Pie

       Pumpkin Apple Stresel Muffins

Apple Molasses Gingerbread Cake

... and just in case you were wondering...

       

 

Our oldest daughter, Erin, has been riding, training and showing horses since she was a teenager.  She graduated from Colorado St. University with a degree in Equine Science and is now Financial and Administrative Manager for HETRA (Heartland Equine Therapeutic Riding Association), which provides therapy through horseback riding for children and adults with disabilities such as cerebral palsy, spina bifida, muscular dystrophy, cystic fibrosis, brain tumors, head injuries, blindness, autism, and strokes.  For more information or to donate to this amazing cause, please visit http://www.hetra.org/ .

 

 

« Chocolate Revel Bars | Main | Buttermilk Angel Biscuits »
Saturday
Jan072012

Polenta with Sausage and Fresh Mozzarella

 

I’m not really sure what’s happened since Februaryof 2010, but it seems that was the last time I made polenta.  Very bothersome.  I happen to really love polenta.  A lot.   I have no easy explanation for why or how it has been thusly neglected for almost 2 years, but that’s the thing about polenta.  It’s just not a show-y extrovert kind of food.  It doesn’t jump up and down and squeal “oh, make me! Make me!”  Rather, polenta is a bit of an introvert in the food world.  It’s a reserved, simmer slowly, take its time, quietly delicious sort of thing that is easy to miss when you’re busy making this and that.  And now I feel really bad.

But to make amends, I decided to make this beautiful recipe I found in my Cucina Italiana magazine.  I love Italians.  They would never forget to make polenta.  And not only would they remember to make it, this is what they would do to it… they would simmer and reduce a delicious tomato sauce to spread on top with chunks of Italian sausage, and then they would top that with fresh mozzarella, bake it until it gets all melty and luscious and then drizzle it with olive oil and cracked pepper.  In my next life I will be Italian.

 

Oh, man is this good.  Mostly in the past (when I’ve remembered), I’ve made the creamy, spoon-able kind of polenta, but this is the kind of polenta that you let set up and thicken and become a delectable vehicle for any number of sauces or toppings.  I did have to alter the recipe a bit because that’s what I do, and I’ve noted those changes in the recipe below.  I have also included a few ways to get this on the table a little quicker.  But good polenta takes time.  It’s not difficult or complicated, but like most introverts, it will require time, patience and a bit of your attention now and then.  In the end, you will be magnificently rewarded.  Lovely stuff.

Here’s the recipe…

Polenta with Italian Sausage and Fresh Mozzarella

Click here for a printable recipe

Recipe adapted from La Cucina Italiana

Serves 6-8
Polenta may sound like a lot of work, but it really isn't.  It just takes a little time and some stirring now and then. I've altered the original recipe to add a little more flavor to the polenta (a little milk and parmesan cheese). And although I didn't change it in the recipe below, I'm not really a big fan of sliced chunks of link sausage in dishes like this, so might I suggest that you remove the sausage from the casings and pinch off 1/2-inch bits, dropping them directly into the sauce to cook.  These turn out like little sausage meatballs and are much more tender without the sausage casings.  And feel free to use spicy Italian sausage if you prefer. And you can certainly simplify this recipe by substiuting any good quality marinara sauce you might have on hand, and even adding some crushed red pepper if you like.  And if you're pressed for time, each part of this can be made ahead of time (like days ahead), refrigerated and then assembled and baked when you're ready to serve it. Awesome!

4 cups of water
1/2 cup milk
4 tablespoons extra-virgin olive oil plus more for drizzling
2 bay leaves
1/2 cup grated parmesan cheese
Fine sea salt
1 1/2 cups coarse polenta

1/4 cup finely chopped onion
1 garlic clove, finely chopped
1 (14-ounce) can whole peeled tomatoes in juice (preferably San Marzano)
1 1/2 cups dry white wine
1/2 pound Italian sausage (bulk or links)
1/2 teaspoon finely chopped thyme
4 ounces fresh mozzarella cheese, cut into 1/4-inch thick slices
freshly ground black pepper

Spray a 10-inch cake pan or springform pan with cooking spray (I line the bottom with parchment paper)
In a large saucepan, combine the water, milk 2 tablespoons oil, bay leaves and 1 teaspoon salt; bring to a boil.  Slowly add the polenta in a thin stream, whisking.  Reduce the heat to medium and cook, whisking constantly for 2 minutes.  Reduce the heat to low and cook, stirring often (or a lot!) with a wooden spoon.  Cook and stir for 30-40 minutes, until the polenta is thickened, creamy and tender.  Stir in the grated parmesan cheese, taste for salt, remove and discard the bay leaves.
Transfer the polenta to prepared pan, spreading evenly with a rubber spatula. Let the polenta cool completely in the pan on a wire rack.
Run the tomatoes through a blender (hand blender), or food processor until fairly smooth.  In a large saucepan, heat the remaining 2 tablespoons of oil over medium heat.  Add onion and cook for 2 minutes. Add garlic, reduce heat to medium-low and cook, stirring occasionally, until onions are softened, about 10 minutes.  Add tomatoes, wine, whole sausages, thyme and 1 teaspoon salt. 
Bring the sauce to a gentle simmer and cook, uncovered, stirring occasionally until reduced to 1 1/2 cups, 30 to 40 minutes.  Remove from heat.
Heat oven to 400 degrees with a rack in the middle.  Line a baking sheet with parchment paper. Remove sausage from sauce and cut into 1/2-inch thick rounds.
Turn out polenta onto prepared baking sheet.  Top with sauce, spreading sauce to 1/2 inch from edges of polenta.  Arrange sausage and cheese on top.  Bake until cheese is melted and just beginning to brown, about 10 minutes.  Serve warm, with a drizzle of oil and a sprinkle of pepper.

Reader Comments (14)

This stuff was really really good! I think it should go into the comfort food category with all of the other introverted foods. However being an introvert maybe it would prefer to be in a category all by itself. Nice post and beautiful photos Patrice.

January 8, 2012 | Unregistered Commenterthe husband

I was just looking for recipes with polenta yesterday. My husband has mentioned it several times and I have never made it. This looks like just the ticket. Thanks!

January 8, 2012 | Unregistered Commenterelaine

We love polenta and this version looks really scrumptious. Can't wait to try it. Thanks!

January 8, 2012 | Unregistered CommenterJeannie

I'd been planning to make my standard spaghetti and sausage meatballs later this week but I've just now decided to switch to this instead! It looks and sounds wonderful. I always forget to make polenta too...thanks for the reminder!

January 8, 2012 | Unregistered CommenterKathy - Panini Happy

You're welcome, Kathy! Enjoy!

January 8, 2012 | Registered CommenterPatrice Berry

I just found your blog through Stumbleupon and I love it! This polenta is calling to me and I can't wait to try it. Your photos make me hungry!

January 9, 2012 | Unregistered CommenterAngie Bellamour

This looks just delicious. I've never made polenta, but I think i'll give this a try.

January 9, 2012 | Unregistered CommenterBea

Wow. This looks so good.

January 9, 2012 | Unregistered CommenterTerry

I would love to make this, but am not sure of the right kind of polenta to get. You mention coarse polenta, but is there a brand that would be best?

January 9, 2012 | Unregistered CommenterChrista Mann

I'm not sure, Christa, but there are a few brands like Bob's Red Mill that are in most stores. You can also buy it in bulk at Whole Foods. You will find it in the baking aisle usually near the flour and baking mixes.

January 9, 2012 | Registered CommenterPatrice Berry

I made this for my family last night and it was really delicious! I used some Prego marinara sauce and chunks of spicy Italian sausage. Yum! The kids gobbled up the polenta. This is going onto our regular weeknight rotation. Thanks!

January 11, 2012 | Unregistered CommenterWendy

I was already thinking of what recipe to cook for this weekend for my loved ones. This recipe you shared is very detailed. It made me crave for mozzarella. I will do one on weekend. Thanks!

January 12, 2012 | Unregistered CommenterCarol

Make your polenta in a rice cooker. Its like magic.

November 28, 2012 | Unregistered CommenterBri

I'll give that a try, Bri! Thanks for the tip!

November 28, 2012 | Registered CommenterPatrice Berry

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>