Polenta Layered With Cabbage And Sausages
Serves: 5
Jolie Turcotte
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
61
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Olive Oil2 cups
Beef StockDirections:
1
Heat 3 tablespoons olive oil in heavy large pot over medium heat
2
Add sweet Italian sausages; saut&é sausages until golden brown on all sides, about 4 minutes
3
Add thinly sliced cabbage; saut&é until cabbage is wilted, about 10 minutes
4
Add 2 cups beef stock and chopped tomatoes
5
Bring to a boil
6
Reduce heat to low
7
Cover and simmer 40 minutes to blend flavors
8
Remove sausages
9
Preheat oven to 350°F
10
Spoon half of Basic Polenta into 13x9x2-inch glass baking dish
11
Top with half of cabbage and half of cooking liquid
12
Spoon remaing polenta atop cabbage
13
Arrage Italian sausages atop polenta
14
Spoon remaining cabbage and cooking liquid over sausages
15
Bake unitl flavors blend, about 30 minutes
16
Heat 3 tablespoons olive oil in heavy large pot over medium heat
17
Add sweet Italian sausages; saut&é sausages until golden brown on all sides, about 4 minutes
18
Add thinly sliced cabbage; saut&é until cabbage is wilted, about 10 minutes
19
Add 2 cups beef stock and chopped tomatoes
20
Bring to a boil
21
Reduce heat to low
22
Cover and simmer 40 minutes to blend flavors
23
Remove sausages
24
Preheat oven to 350°F
25
Spoon half of Basic Polenta into 13x9x2-inch glass baking dish
26
Top with half of cabbage and half of cooking liquid
27
Spoon remaing polenta atop cabbage
28
Arrage Italian sausages atop polenta
29
Spoon remaining cabbage and cooking liquid over sausages
30
Bake unitl flavors blend, about 30 minutes