Sausage and Beans over Polenta

by Cathy Neve
(Lower Gwynedd, PA USA)

This is a recipe that my family and friends both ask for. When my children and grandchildren come over I make it with sweet sausage because of the small children. When our friends are invited over I add the hot Italian sausage.

No matter which you choose it is still delicious. It is a comfort meal. It goes well with a good Chianti wine and hearty Italian bread.

We have a special group of friends that my husband flew with in the Navy. We are lucky to have most of them living nearby so that we can get together every few months. I like having them over for Italian dinners and this one is one of their very favorite.

Not only is it delicious but easy to make and a meal-in-one. It has meat,carbs and vegetables in it. You can make it hours ahead that day and just heat it when it is time to eat.

It is fun to serve and looks great plated. You pour the polenta first and then scoop the sausage,beans and tomatoes and onions on top and serve with the bread and good salad if you wish.

I have made this recipe for many years and everyone wants to take home leftovers because it tastes just as good the day after. It is a recipe that everyone can make because it is so easy and delicious. It is a crowd pleaser and will be made over and over again.Hope you like it and make it for your family and friends.

INGREDIENTS

(This can be doubled)

2 tablespoons of oil

1 lb.sweet or hot Italian sausage(casings removed)

1 small onion chopped

1 can of cannellini beans (15oz.)

1 can diced tomatoes with spicy peppers or plain (14.5oz.)

Fresh basil cut in strips

PREPARATION

Heat oil in saucepan over med-high heat.

Saute sausage and onion and break up with wooden spoon while cooking about ten minutes.

Stir in remaining ingredients and cook for about ten minutes on low heat with lid off.

Spoon over polenta into dishes and top with basil.

Polenta

INGREDIENTS

3 cups of milk

4 cups of water

2 cups of cornmeal

4 tablespoons of butter

1/2 cup Parmesan cheese

PREPARATION

Heat milk and water over med high heat and at the same time pour in the cornmeal and stir with wooden spoon continuously.

When it begins to bubble lower heat to low and cook and stir for about 15 or 20 minutes or until creamy. Take off heat and add butter and cheese.