Wednesday, April 27, 2011

Sausage and Polenta Bowl with Leftover Chicken Stock

Do you watch the food network? If you've ever seen Ina Garten's show then you know how she always reminds her viewers to, "Make sure to save your leftover chicken stock!" And then the next episode she whips out her homemade stock to make some ridiculous feast for her spoiled husband Jeffrey and it's all very easy and quick. You don't watch this show? Well then you have no idea what I'm talking about! But the point is - I usually watch her show and think, "Oh Ina, as IF us normal people make our own chicken stock... let alone save it and use it for another dish!" And then I change the channel to the Jersey Shore and that is how that goes.

WELL I don't know what has shifted in the world but last week I had a MAJOR breakthrough. I actually saved leftover chicken stock from my spicy barbecue chicken and used it to make a delicious new dish. Either the recession is finally starting to kick-in in our kitchen or I've become an old lady, but I was pretty proud of myself. I sauteed turkey sausages and onions and served them in the stock with some tasty pan fried polenta circles. It was fast, delicious and very satisfying. Here's the recipe so you can try it yourself with or without leftover chicken stock!

Sausage and Polenta Bowl - Makes 2 big portions
-4 Sweet Italian seasoned turkey sausage links (I used Jenny O' brand)
-1 cup thinly sliced onion
-pre-cooked sliceable Polenta (picture below)
-2 cups leftover chicken stock from the bbq chicken recipe OR 2 cups chicken broth with 2 teaspoons of Frank's Red Hot sauce mixed in.

-Put a large pan over the stove on medium-high heat and spray with Pam
-Start to saute the onions and sausages
-Saute for about 5 minutes, turning the sausages to brown all the sides
- When the onions are starting to get soft and the sausages are browned on all sides, add in the chicken broth
-Cook for a few more minutes and then start to cut the sausages in half (in the pan while cooking)
- Cook a few more minutes and then cut the sausage halves in half again so they are bitesize pieces.
-Turn heat down to low and let simmer (covered) until sausage is cooked through and your polenta (below) is ready to go.

-While the sausage and onions are simmering put a second small frying pan on another burner over medium high heat and spray with Pam.
-Cut 6 slices of polenta from the tube about a 1/2 inch thick each and lightly season them with salt and pepper.

-Place polenta in the pan and fry on each side for a few minutes or until each side is lightly golden.

-Serve the sausage and onions with a little of the broth in a bowl and add in a few polenta circles to go with it.


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