by Deborah Perugi | Mar 22, 2024 | Polenta, Recipes
From Pam Perugi Marraccini
• Preheat Oven to 350 degrees
• 9×9 or 10x 10 baking dish brushed with olive oil
• 2 c polenta
• 6 c water or chicken stock
• 2 t Salt
• 2 T Butter
• ½ c grated parmigiana
1. Cook polenta. I bring the liquid to a boil with salt and add the polenta all at once stirring with a whisk to
remove all lumps, takes only seconds to accomplish.
2. Lower the temperature and continue stirring until it pulls away from the sides of the pot (20 minutes or so).
3. Add butter and parmigiana. Stir thoroughly.
4. Spread evenly in baking dish and sprinkle top with thinly sliced brick cheese if you can find it or 1 ½ c grated Monterey jack or other mild cheese mix. Then add Quick Tomato Sauce on top of that.
5. Bake for 30-45 minutes. It’s even better reheated the second day; it gets firm and becomes sliceable.
Note from Deb: I have placed firm pieces of polenta on a charcoal grill and added sauce before serving. Excellent!
by Deborah Perugi | Nov 8, 2012 | Beans, Polenta, Recipes, Sausage
from Archie Perugi
One bunch kale
Italian Pork sausage or Salamini sausage
Olive oil
1 medium or 2 small onions diced
1 carrot diced
1 celery stalk diced
1 garlic clove crushed or minced
1 can red kidney beans or white Roman
1 small can tomato sauce
Salt and pepper
Corn meal (polenta or coarser meal)
Cook kale in water. Drain and cut into pieces. Brown broken up sausage in olive oil. Add kale, onion, carrots, celery, garlic, beans, 3 C water, tomato sauce, salt and pepper and cook over medium heat. Bring to a simmer and add corn meal slowly stirring continuously with wooden spoon. Cook 30 minutes.
Garnish with olive oil and grated parmesan cheese.
by Deborah Perugi | Oct 16, 2012 | Chicken, Main Dish, Polenta, Recipes
From Grandma via Archie
Take cut up chicken and saute in olive oil partway. Add chopped parsley, celery, minced garlic and chopped onion. Continue to saute until chicken is browned on all sides. Add fresh sage leaves, Del Monte tomato sauce*, salt and pepper to taste. You can add a little white wine) and simmer gently until chicken is done. Serve with Polenta.
*Alternatively, instead of Del Monte and tomato paste you can add 1 cup or more of Passata, which is a bottled tomato sauce from Italy. You can find it at Whole Foods, World Market or online. Pam and I used this June 2024 and I thought the sauce was better for it.
