Project Description


  • 12 oz Italian Sausage – chopped.  If you get links – squeeze out of the skin.

  • 1 tbs olive oil

  • 1/2 tsp fresh ground black pepper

  • 2 cups coarsely chopped onion

  • 1 1/2 cups coarsely chopped carrot

  • 3 garlic cloves, minced

  • 3 1/2 cups water, divided

  • 1 15oz can  unsalted tomato sauce

  • 2/3 cup polenta

  • 1 oz parm cheese, grated ( about 1/4 cup)

  • 1/4 cup chopped flat leaf parsley, for garnish


Heat, oil in large, high sided skillet.  Crumble, and cook until browned, about 6 minutes or so. Stir in pepper.  Remove sausage from pan, and remove pan from heat – do NOT wipe out pan. Add onion, carrot and garlic to pan, Cook 7 – 9 minutes until tender ( add a splash of water if needed to help the carrots along), cook until tender.  Add sausage mixture, 1/2 cup water, and tomato sauce to pan, cook a couple of minutes .

While sausage is cooking, bring remaining 3 cups water to a boil in a medium saucepan, and Kitch in polenta.  Reduce heat, and cook for about 3 minutes until thickened, Kitching frequently.

Serve pork mixture over polenta, garnish with parsley.