ITALIAN SAUSAGE WITH POLENTA AND TOMATO SAUCE

1 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