Polenta and Sauce (Perry Como)

Ingredients

• 5 sauce large Bermuda or Spanish onions
• 2 lb sauce Italian sweet sausage
• 1 cup sauce red wine
• sauce salt and pepper to taste
• sauce grated cheese
• 1½ qt polenta boiling water
• 2 tsp polenta salt
• 2 polenta medium potatoes, peeled, sliced very thin
• 1 lb polenta yellow cornmeal

Method

1. Sauce: Chop the onions and place in a large sauce pot. Add water to cover the onions halfway. Simmer the onions, uncovered, about 15 minutes. Meanwhile, prick the sausages with a fork, then boil them a short while to remove fat. Brown the sausages in a skillet, then add them with the wine to the onions. Add salt and pepper to taste. Simmer from 30 to 45 minutes.
2. Polenta: In a heavy pot, add the sliced potatoes to the salted, boiling water. When the water comes to a boil again, use a wooden spoon to stir in the cornmeal. (Some cooks like to moisten the cornmeal using a little additional cold water before stirring into the pot to prevent lumps.) Continue cooking and stirring for 30 minutes or until the cornmeal leaves the side of the pot easily.
3. Turn out onto a large platter. Serve on individual plates. Spoon the onion and sausage sauce over the top. Serve with a bowl of freshly grated cheese.

Notes

Perry Como. Lee says very good. Serves 4 to 6.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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