Thursday, August 12, 2010

Polenta Squares with Sasuage, Mushroom and Squash Sauce

This is my first attempt making polenta from scratch. I have used premade polenta a handfull of times served with a variety of pasta sauces. I made 1 1/2 the recipe on the back of the Bob's Red Mill Polenta Bag also on their website:

9 cups water
2 t. sea salt
3 c. Corn Grits/Polenta
4 1/2 T. butter
1 c. grated parmesean

After doubling the recipe, I poured the polenta into a greased 9 X 13 pyrex to set.

Pasta Sauce

1 28 oz can of crused tomatos with puree
1 white onion finely diced
4 cloves of garlic
1 lb. of Italian Turkey Sausage
8 oz. package of crimini mushrooms chopped
2 grated zucchini
2 grated yellow, summer squash
2 T of Italian Seasoning
1/2 c. of grated parmasean

Saute onion, garlic and mushroom in a little olive oil. Add sasuage, add tomatos and Italian Seasoning. Simmer to reduce any liquid. Add grated squash at the end to blanch and cheese right before serving.

Serve on top of polenta squares. YUM!

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