Parmesan and Sausage Polenta with Arugula Salad
Polenta:
- 1 cup boiling water
- 1 cup golden raisins
- 2 tablespoons olive oil, plus some for greasing pan
- ¾ pound bulk sweet sausage
- ¼ pound pancetta, diced
- 1 small onion, minced
- 2 cups polenta
- ½ cup (about 2 ounces) grated SarVecchio Parmesan cheese, plus extra for sprinkling
- 1 tablespoon julienned fresh sage
- 3 egg yolks
- Salt and pepper, to taste
- 4 cups boiling water or stock
- 1 cup extra-virgin olive oil, divided
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- ½ tablespoon Dijon mustard
- 1 small shallot, minced
- 6 cups arugula
Instructions:
Sausages and polenta rounds cook quickly, and pairing them with a simple arugula salad adds color as well as a peppery bite from the arugula to this satisfying Italian-inspired meal.
- For the polenta, heat the oven to 375°F. Grease a 12 x 9-inch baking dish with olive oil. Pour 1 cup of boiling water over the raisins, to plump. Heat 2 tablespoons of olive oil in a medium sauté pan over medium-high heat. Add the sausage and pancetta; stir until cooked but not browned and crisp. Add the onion; reduce the heat, and sweat until the onion is translucent. Set aside.
- In large bowl, combine the polenta, cheese, sage, and egg yolks. Whisk in the salt, pepper, and boiling water or stock. Drain the raisins and add to the polenta with about three-fourths of the sausage-and-onion mixture. Stir until smooth and slightly thick. Pour the mixture into the prepared baking dish; top with the remaining sausage mixture. Drizzle with a little olive oil; reserve the remaining olive oil for the vinaigrette.
- Bake for about 45 minutes or until the sausage is browned and crisp, and the polenta is set. Remove from the oven and let stand 10 minutes.
- For the vinaigrette, in a small bowl, whisk together the vinegar, honey, mustard, and shallot. Gradually whisk in the reserved olive oil to taste.
- To serve, cut the polenta into 6 squares. Place one square on each plate. Place a 1-cup mound of arugula beside the polenta; drizzle with the vinaigrette. Pass extra grated cheese to sprinkle on top.