ITALIAN SAUSAGE WITH POLENTA AND TOMATO SAUCE1 tablespoon extra virgin olive oil 1 large onion, cut into large dice 1 (28-ounce) can unsalted chopped tomatoes 4 spicy Italian sausages (about 1 pound), removed from casings and cut into 2-inch pieces 1 cup instant polenta 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon cayenne powder In a large saute pan, heat 1/2 tablespoon of the olive oil over medium-low heat. Add the onion and saute, stirring occasionally, until soft and slightly golden, about 10 minutes. Add the tomatoes and simmer for 10 minutes. Meanwhile, heat the remaining 1/2 tablespoon olive oil in a frying pan over medium-high heat. Add the sausage and brown for 3 to 4 minutes (try to leave the sausage in large chunks). Remove with a slotted spoon, then add the sausage, salt, pepper and cayenne to the tomato sauce and let it simmer until fully cooked, about 5 minutes, while you prepare the polenta. Bring 3 1/2 cups of water to a boil. Add the polenta to the boiling water all at once and cook over low heat, stirring occasionally, for 5 minutes. Serve the polenta in shallow bowls, topped with the sausage and tomato sauce. Makes 4 servings Adapted from source: The Working Cook, by Tara Duggan
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