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Hearty Sausage Stew

stews, italian, sausage

2 lean Italian sausages (8 oz total)
1 large onion; chopped
1 small sweet yellow or red pepper; chopped
3 cloves garlic; slivered
1 teaspoon dried oregano
1/4 teaspoon fennel seeds; crushed
1/4 teaspoon pepper
1 can (28 oz) diced tomatoes
1/4 cup grated Parmesan cheese
----Spinach Polenta----
4 cups water
1/2 teaspoon salt
1 cup cornmeal
1/4 bag (l0 oz) fresh spinach; shredded

Cut sausages into generous 1/4-inch slices. In heavy saucepan or skillet over medium-high heat, brown sausages all over, 5 to 8 minutes; drain off any fat. Add onion, yellow pepper, garlic, oregano, fennel and pepper; reduce heat to medium and cook, stirring, for 5 minutes. Add tomatoes; swish 1/2 cup water in can and add to pan. Bring to boil; reduce heat and simmer, stirring occasionally, for about 20 minutes or until liquid thickens enough to coat wooden spoon. Spinach Polenta: Meanwhile, in large covered measure or microwaveable bowl, bring water and salt to boil. Whisk in cornmeal; cover and return to boil. Reduce heat to medium and simmer, whisking twice, for about 6 minutes or until thickened. Stir in spinach. Let stand for 3 minutes. Spoon polenta into bowls. Top with sausage mixture; sprinkle with cheese. Time-Savers: While the stew simmers, I make the polenta, usually in the microwave, and put together 2 bowls of salad to enjoy while we wait. Tips Even though frozen spinach is faster, it's stringy and not as tasty as fresh, so buy fresh whenever possible and use it for salads or in polenta or rice. Add it to pasta before draining to provide a starch and a vegetable at the same time.

Contributor: Canadian Living Magazine, February, 2000

Yield: 4 servings

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