The Dish: Nebo -- Polenta with sausage & beans
The Dish Archive: The Dish: Nebo -- Polenta with sausage & beans
The Chefs: Carla & Christine Pallotta
The Restaurant: Nebo
The Dish: Polenta with Sausage & Beans (polenta al salcisse e fagioli)
2 cups cornmeal
8 cups water
1/2 stick of butter
2 teaspoon salt
1/2 cup Romano cheese
Sausage and bean sauce:
1 1/2 pound hot Italian sausage (cut into thirds)
1/2 small onion (chopped coarse)
5 basil leaves
1/2 cup canola oil
1 tablespoon salt
2 teaspoons pepper
1/2 teaspoon red pepper flakes
2 - 28 ounces cans whole peeled plum tomatoes
15 oz can of cannellini beans (drained and rinsed)
In a large frying pan place 2 tablespoons of oil, add cut sausages and brown on med-low heat. Cooking for 10 minutes, stirring occasionally and draining water released from meat. Transfer meat to platter.
In a large sauce pan: place rest of oil heat on low and add onions. Cook until onions are softened and translucent. Meanwhile blend tomatoes for 30 seconds in blender. When onions are soft add sausage, tomatoes, basil, salt, and both peppers.
Bring to a boil on med. heat then lower and simmer for 1 hour. Add cannellini beans and cook for 15 more minutes.
While sauce cooks for last half hour make polenta:
In a heavy saucepan, bring water to a gentle boil. Add the salt. Pour in the polenta in a thin stream, stirring continuously with a wire whisk so there are no lumps. Reduce the heat to medium. After a few minutes, when the polenta begins to thicken, reduce heat to low and continue stirring with a wooden spoon. Add butter. The polenta will bubble in the middle. Cook until polenta pulls away from the pan. About 30 minutes. Add cheese and stir. Place polenta in bowl top with sausage and bean ragu.
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