Wednesday, March 21, 2012
Baked Polenta and Sausage & Tomato
6 tablespoons of extra virgin olive oil
1 28 oz. can of your favorite crushed tomatoes
1 tablespoons of fresh chopped oregano
1 medium onion, cut into wedges (thinly sliced)
1 medium bell pepper (red, orange or yellow)
2 garlic cloves minced
1/2 teaspoon of salt (optional)
1/2 teaspoon of black pepper
1/2 teaspoon of red chile flakes
1 pound of Italian sausage (sweet or spicy) (or 1 pound of ground sausage
2 tubes of prepared polenta (sliced 1/2 inch thick rounds)
8 ounces fresh mozzarella (make sure it is drained and sliced into 1/4 in thick rounds
Preheat broiler to medium. Heat 3 teaspoon, oil in a 2- to 3-qt. saucepan s on medium heat, now add your crushed tomatoes, oregano and simmer slowly, (do not cover) 15-20 minutes
In a large fry pan, heat 1 tbsp. oil over medium heat, now add your onion, bell pepper, garlic, salt, pepper, and chile flakes, stir together to mix well. Cover pan, keep heat to medium, and cook until vegetables are tender, about 5-7 minutes. Now add sausage, stirring and breaking into small pieces about 5 minutes. Continue to cook in covered pan ,cook until vegetables are tender and sausage is cooked through, 5 to 8 minutes more. Add crushed tomatoes and simmer 10-12 more minutes
While this sauce is cooking.
Pour your remaining oil into a 9- by 13-in. baking dish making sure to coat bottom of pan with oil.
Now add your polenta slices in the pan and turn to coat with oil, then arrange slices lengthwise in 3 slightly overlapping rows, then broil polenta about 4 in. from heating element until golden brown and crispy, 10 to 15 minutes making sure not to burn.
Now pour your sauce over broiled polenta, arrange mozzarella slices on top. Broil until cheese is melted and beginning to brown, about 2-3 minutes. Serve top or cool with a salad.