Polenta with sausage


Dinner last night was polenta (adapted from Mark Bittman’s How to Cook Everything Vegetarian) and homemade Fast Tomato Sauce from the same cookbook, the variation with dry white wine.

I also cooked up some mild Italian pork sausage links (cut up in photo) from McCann’s Local Meats. We actually weren’t expecting to like the sausage —  the adults in this household prefer spicy sausage and generally like the flavor of poultry sausage better than pork sausage. I got it mostly as a peace offering for the kids, who say they hate polenta (or as Kate called it last night, “molenta”). But the sausage was surprisingly delicious. Love McCann’s!


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