2 Tablespoons good olive oil
Chopped fine 1 onion ( maui sweet if you can find)
6 smashed plum fresh roma tomatoes
2 Tablespoons tomato paste
2 teaspoons dried oregano (or 1 ½ fresh)
1 teaspoon fennel seeds
6 cups chicken broth
2 cups coarse corn meal (polenta)
½ cup grated Parmesan cheese
12 sausages- I like the turkey ones but mix sweet/hot/flavored
Get your grill hot and throw on the sausages whole . (Ten minutes)
In a large skillet medium heat warm the olive oil add onion and sauté about 4 minutes
Add the crushed tomatoes, tomato paste, oregano, fennel seeds raise heat cook abou
Have one of your children get the sausages off the barbeque and place them in an oven proof pan.
Put them in the oven to stay warm on lowest temperature (200)
At the same time in another sauce pan heat the chicken stock to a boil. Wisk and stir the corn meal into
The hot broth and lower heat to lowest setting. Stir about 14 minutes.
Add the tomato sauce into the creamy thick polenta.
To serve- the polenta is spooned on the plate and the sausages are cut in half.
The polenta will be somewhat orange- you might want to add orange bell pepper on the grill if you really want to be fancy (sliced and rubbed with olive oil grill in about 4 minutes)
Salt and pepper to taste - red chili flakes if they will eat hot
Posted by Caroline Gerardo