GRILLED GAME SAUSAGES w/POLENTA

By BobD

Ingredients

• 4 SERVINGS
• Grilled Game Sausages on Basil-Flecked Polenta with Buried Mozzarella and Chunky Tomato Sauce
• • 2 cups Chunky Tomato Sauce (recipe follows) or purchased tomato sauce
• • 1 teaspoon olive oil
• • 8 to 12 game sausages of your choice
• • 4 ounces small fresh mozzarella balls
• • 1 quart chicken stock
• • Salt to taste
• • 1 cup instant polenta
• • 3 tablespoons unsalted butter, softened
• • 3 to 4 tablespoons chopped fresh basil leaves, plus 4 sprigs basil, to garnish
• • Hot water, if needed
• • Freshly grated Parmigiano-Reggiano to taste
• Use any sausages that take your fancy. This recipe is easily double or tripled to feed a crowd. Serve with a large salad, a platter of fruit and cheese, and a simple, hearty red wine.

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

1. Prepare Chunky Tomato Sauce.

2. Heat oil in a skillet over medium-high heat. Or brush a grill with oil and heat. Add sausages and cook until hot, turning to cook all sides. Leave whole or cut into 1 ¼ inch pieces, and keep warm over low heat.

3. Meanwhile, divide mozzarella balls among 4 plates or bowls.

4. Bring chicken stock to a boil in a saucepan. Add salt, sprinkle in polenta, and stir constantly for 5 minutes. Turn off heat. Stir in butter and chopped basil. Stir in a little hot water if polenta is too thick to pour. Pour polenta over mozzarella, spoon about ½ cup tomato sauce over each serving, arrange sausages on top of polenta, and sprinkle on Parmigiano-Reggiano. Add a sprig of basil to each plate. Serve at once.

Chunky Tomato Sauce
Makes about 4 cups
Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 teaspoons minced garlic
• 1 (28-ounce) can imported Italian or finest-quality California chopped tomatoes
• 1 (6-ounce) can tomato paste, plus ½ cup water to rinse out can
• 2 tablespoons chopped fresh oregano leaves, or 2 teaspoons dried oregano
• 2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil
• 1 bay leaf
• 1 to 2 teaspoons brown sugar, if needed
• Salt and freshly ground black pepper to taste

Directions

1. Heat olive oil in a large saucepan over medium-high heat. Add onion and sauté until just beginning to brown, about 6 minutes. Stir in garlic and continue cooking for 1 minute. Stir in tomatoes, tomato paste, water from can, oregano, basil, bay leaf, brown sugar (if tomatoes are acidic or sharp), salt and pepper and bring to a boil.

2. Reduce heat and simmer partially covered for 20 minutes, stirring occasionally. If sauce is too thick, add a little more water.