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Categories:Viewed: 69 - Published at: 9 years ago
Ingredients
- 2 tablespoons olive oil
- 2 medium yellow onions, cut into 1-inch wedges
- 1.5 pounds mild sausages, pork or turkey or chicken
- 10 fresh sage leaves
- 2 cups apple cider
- Salt and pepper
- 1 cup polenta
- 5 cups water
- 1/2 cup grated sharp cheddar
Method
- In a large (12-inch) skillet large enough to hold the sausages comfortably, heat olive oil over medium-high heat until shimmering. Add sausages and cook, turning once, until they are a deep golden brown. Halfway through cooking, add onions to pan and toss to coat them in the oil.
- Add cider, sage leaves, and a pinch of salt and pepper. Bring to a boil, then simmer quite rapidly until cider reduces into a glaze and coats the back of a spoon, about 30 minutes.
- In the meantime, bring water to boil in a medium saucepan over high heat. Whisk in polenta in a slow stream, season with salt and pepper, and return to a boil. Turn heat to low and cook until water is absorbed and polenta is very soft. Stir in cheddar and season to taste.
- Divide polenta among bowls and top with sausages and onion. Spoon the pan liquid on top of the sausages and serve immediately.
