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Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Polenta with Sausage
Polenta with Sausage
(Polenta Con La Salsiccia)
 
 
Ingredients:

For the Polenta:
1 lb and 2 oz (500 grams) coarse polenta flour

For the Sausage:
7 oz (200 grams) Italian sausages, cut into short lengths
18 fl oz (500 ml) tomato passata
1 onion, chopped
1 carrot, chopped
1 celery stick, chopped
2 tablespoons extra virgin olive oil
Salt and pepper

Directions:
 
Prepare the Polenta:
Bring 3 pints (1.75 liters) salted water to a boil (keep another pan of water boiling if necessary).

Sprinkle the polenta flour into the pan while stirring constantly.

As soon as the polenta thickens, soften it with a drop of the reserved boiling water.

Note: The cooking time ranges from 45 minutes to 1 hour; the longer the cooking time, the more easily the polenta is digested.

Prepare the Sausage:
Prick the sausages, place in a dry frying pan and cook over a medium heat for about 5-7 minutes until the fat runs, then remove with a slotted spoon.

Heat the olive oil in a saucepan.
 
Add the onion, carrot and celery and cook for another 2 minutes.

Pour in the tomato passata, season with salt and pepper to taste and cook for about 20 minutes.

Add the sausages and continue cooking for another 10 minutes.

When the polenta is ready, turn it out on to a warm serving dish, spoon the sausage and tomato sauce all around and serve. Serves 4.
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