So, remember that friend of mine that brought over that deer meat? Well he brought over some sausage yesterday that he made from some of his venison… It was good on it’s own, but I had some leftover, and needed to stretch it out a bit so I could feed the rest of the crew coming over (yeah I ate a bit too much of it…whoops…). So what did I do? Took a page out of Grandma Prosciutto’s cookbook and hooked up some polenta. This easy recipe can be done with any sausage (or left over meat for that matter) and is heartier than…well…it’s just hearty. This hooks up enough to feed 4-6:
- 1 lb. Venison sausage (or hot Italian sausage)
- 1/2 c. julienne roasted peppers
- 1/4 c. GOOD olives, quartered
- 1/4 c. white wine
- 1 tbsp. oregano, chopped
- 1/4 c. tomato sauce
- 2 c. chicken stock
- 1 c. Polenta
- 2 cloves garlic, chopped
- 1/4 c. Parmesan cheese
- 1/4 c. heavy cream
- Cook the vension sausage about 3/4 of the way, you still want it to be a bit pink inside so it doesn’t dry out later (especially with the Venison, it’s very low in fat compared to other meats). How do you cook it? Well, however you want. The grill is nice, under the broiler is efficient, and the oven is easy and a saute pan is…another good method. Let the sausage cool. While it’s chilling out, let’s start the polenta.
- Put the chicken stock and half the garlic into the pot and bring to a boil. Turn it down to a simmer after it’s heated up. Add the herbs and slowly whisk in the polenta. You don’t half to stir this constantly, but I would give it a stir every minute or so (or when you hear a sizzle type sound).
- Depending on the polenta, it could cook for 5 (instant) to 15 (course grind) minutes. Just follow the instructions for the time on the package. When the prescribed time has past,add your oregano, parmesan, and cream. Stir these until smooth. The polenta should be a bit loose right now. That’s fine it will tighten up a bit as it gets to a more edible temperature.
- Now for the easy stuff, slice your sausage on the bias. And hold it off to the side for now.
- Start up some olive oil in a saute pan, at medium heat. Add the rest of the garlic and sweat it for just a minute. When you can smell the garlic, add the peppers and olives. Toss these through and just warm them up.
- Now add your wine and let it reduce.
- Add your tomato sauce and sausage. Heat the sausage through and season the sauce up.
- Your polenta should be cool enough to eat now and should have stiffened up a bit. Take the polenta and lay if down in a big bowl or a platter, or whatever. Make a little well with back of your spoon or ladle, then gently spoon or ladle the sausage and the sauce over the polenta.
Now how’s about that for rich, delicious, and just plain damn good. So can you add other herbs too it? DUH!!!!! C’mon you know me by now. If you’re feeling really adventurous, try it with some cheddar, grits and pulled pork, just replace ingredients as you see fit. This is a really easy recipe to play with and get creative. You want some more ideas? Just comment below.
Happy Eating,
-The Doctor