Polenta with Sausage Stew


Ingredients for Sausage Stew:

1 stick butter or margarine
1 tablespoon parsley (fresh or dried)
1 large onion, chopped
1 clove garlic, minced
15 oz canned mushrooms or 8 oz sliced fresh mushrooms
1 pound Pottstown's famous Extra Lean Ground Chuck
2 pounds Pottstown's linked Italian Sausage cut into 1 inch pieces
1/3 cup catsup
15 oz can tomato sauce
15 oz can water

Instructions for Sausage Stew:

Combine and mix all ingredients and simmer until meat is done, or approximately 1 to 1.5 hours.  Salt and pepper to taste.

Ingredients for Polenta:

1 quart boiling water
1 cup yellow cornmeal
1/2 cup cold water

Instructions for Polenta:

Mix cornmeal with cold water and add to boiling water.  Cook until thick, or approximately .5 to 1 hour.  Alternatively, you may buy polenta or corm meal mush in a tube and slice it and brown it in olive oil.

Serve polenta with slice of provolone, muenster, or mozzarella cheese on top.  Spoon sausage stew over the top.


As featured on "WMBD This Morning" October 18, 2005
Recipe thanks to Al and Polly Macchi of Spring Valley, Al being a WWII friend of my grandfather's