MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Slow-Cooker Polenta w/Sausages
Categories: Vegetables, Grains, Pork, Herbs, Cheese
Yield: 6 servings

2 c Dried polenta (not
- quick-cooking)
12 oz Jar roasted red peppers;
- drained, chopped
32 oz Jar good-quality marinara
- sauce
5 cl Garlic; smashed, chopped
2 tb Olive oil; more for the
- sausages
Leaves from 2 sprigs fresh
- oregano
+=OR=+
1/2 ts Dried oregano
1 ts Garlic powder
Salt
6 Raw hot or sweet Italian
- sausages
3 1/2 oz Jar capers; drained
1/3 c Drained, pickled sliced
- pepperoncini, banana or
- cherry peppers
3/4 c Fine grated Parmesan; more
- to serve

Whisk together the polenta, roasted red peppers,
marinara, garlic, olive oil, oregano, garlic powder and
1 teaspoon salt in a 6 to 8 quart slow cooker. Whisk in
5 1/2 cups of water. Cook on low for 6 hours. (The
polenta will keep very well on warm.)

About 10 or 15 minutes before you want to eat, heat the
oven to 450 degrees. Lightly coat an oven-safe skillet
with olive oil, and roast the sausages in the skillet in
the oven until sizzling and browned, about 10 minutes.
Remove the skillet and put it over medium-high heat on
the stovetop. Add a little more oil if the pan is
relatively dry. Add the capers and pepperoncini to the
hot skillet with the sausages, and let the capers pop, 1
or 2 minutes. Turn off the heat.

Stir the Parmesan into the polenta. The polenta will
continue to firm up as it cools; stir in a few
tablespoons of water if you would like it to be looser.
Serve the polenta in shallow bowls topped with sausages,
capers and pepperoncini. Pass more Parmesan at the
table.

By: Sarah DiGregorio

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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