2 c polenta*
6 c water
1 tsp sea salt*
2 T good EVOO*
1 garlic clove, minced
1 lb Italian sausage*
2 T parsley, chopped
2 T butter
1 can Italian tomatoes*
2 oz Parmigiano Reggiano*
* Available at ATI
Place the water in a large pot with tall sides. Add the sea salt and gradually pour in the polenta while constantly stirring. Cook slowly for about 20 minutes to an hour. Stir often to get a creamy consistency.
Cut the sausage into bite size pieces. Cook in a saute pan with the olive oil for 15 minutes, or until done. Add all the other ingredients except the cheese. Cover and cook on low for an hour – stirring occasionally.
On a large platter spread half of the polenta, cover with half of the sauce, cover with the rest of the polenta, cover with the rest of the sauce, top with the Parmigiano. Serve hot.
