Polenta with sausage

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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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