Recipe | Italian Sausage and Polenta with Nonna Sauce

Step into the heart of Italy with our delightful recipe for Italian Sausage and Polenta with Nonna Sauce. This dish is a tribute to the timeless flavors of traditional Italian cooking, where simplicity meets sophistication in a harmonious dance of taste and texture. Picture a cozy kitchen, the comforting aroma of simmering sauce, and the rich, savory notes of perfectly seasoned sausage, all coming together to create a meal that transcends generations. Join us on a culinary journey inspired by the wisdom of Nonnas (grandmothers) who have perfected the art of creating memorable, soul-satisfying dishes. Let's dive into the world of rustic elegance and savor the magic that is Italian cuisine.

1 cup polenta

4 cups water

¼ pound of butter

1 ½  cup of parmesan reggiano

4 cups of Nonna Sauce

3 Olympia Provisions Italian Sausages

Salt

Pepper

Fresh Italian parsley and oregano for garnish

Nonna Sauce

• 128-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
• ¼cup extra-virgin olive oil
• 7garlic cloves, peeled and slivered
• Small dried whole chile, or pinch crushed red pepper flakes
• 1teaspoon kosher salt
• 1large fresh basil sprig, or ¼ teaspoon dried oregano, more to taste

Bring water to a boil in a pot with a tight fitting lid, slowly add polenta, whisking the entire time so it doesn’t clump. Bring back to a boil over medium heat.  Cover and simmer for 5 minutes. Stir and reduce heat to low and cover. 

Create four cups of your favorite tomato sauce (Nonna Sauce- preperation below),  place in stock pot or deep sauce pan over medium heat with the Olympia Provisions Italian Sausage, and bring to a simmer for 5 minutes.  Lower heat, cover to keep warm.

Remove lid from polenta.  Add butter and parmesan while whisking- the consistency should be slightly runny- add water until consistency is slightly runny.  Add salt to taste.  Taste the polenta and make sure that they texture is creamy.  If the consistency is not to your liking then add more water and simmer for 5 minutes covered.

Remove polenta from heat.  Remove sausages from your Nonna Sauce and arrange on top of polenta. Pour Nonna Sauce over sausage and polenta. Top with  ½ cup of parmesan, parsley, oregano, and a dash of pepper.  Serve to your happy, lucky family!

Nonna Sauce:

Step 1: Begin by emptying the contents of the tomato can into a spacious bowl, using your hands to crush the tomatoes. Pour one cup of water into the can, swish it around to collect any remaining tomato juices, and set it aside for later use.

Step 2: In a generously sized skillet (avoid using a deep pot), heat oil over medium heat. Once the oil is hot, introduce the garlic to the skillet.

Step 3: As soon as the garlic starts sizzling (ensure it doesn't brown), incorporate the crushed tomatoes into the skillet, followed by the reserved tomato-infused water. Add a whole chili or a sprinkle of red pepper flakes, along with oregano if desired, and a pinch of salt. Stir the mixture thoroughly.

Step 4: Position a basil sprig, complete with its stem, on the sauce's surface, creating a floral arrangement. Allow it to wilt and then submerge it into the sauce. Let the sauce simmer until it thickens, and the oil on the surface takes on a deep orange hue—this usually takes about 15 minutes. If you've added oregano, taste the sauce after 10 minutes of simmering, adjusting salt and oregano as necessary. Remove and discard the basil and chili (if used) before serving.