Behind the Recipes
Grilled Game Sausage on Basil-Flecked Polenta with Buried Mozzarella and Tomato Sauce by D'Artagnan
Makes 4 servings
INGREDIENTS:
4 teaspoons olive oil
8 to 12 rabbit, duck, and other well-seasoned game sausages of your choice
4 ounces small fresh mozzarella balls
1 quart chicken stock
salt to taste
1 cup quick-cook polenta
3 tablespoons unsalted butter, softened
3 to 4 tablespoons chopped fresh basil leaves + 4 sprigs of basil leaves, to garnish
Hot water, if needed
Freshly grated Parmigiano Reggiano to taste.
Chunky Tomato Sauce:
2 tablespoons olive oil
1 large onion, chopped
2 teaspoons minced garlic
1 (28-ounce) can imported Italian or finest quality California chopped tomatoes
1 (6-ounce) can tomato paste + 1/2 cup water to rinse out can
2 tablespoons chopped fresh oregano leaves or 2 teaspoons dried oregano
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil
1 bay leaf
1 to 2 teaspoons brown sugar, if needed
Salt and freshly ground black pepper to taste
PREPARATION:
1. Heat oil in a skillet over medium-high heat. Or brush a grill with oil and heat. Add sausages and cook until hot, turning to cook all sides. Leave whole or cut into 1 1/4-inch pieces, and keep warm over low heat.
2. Meanwhile, divide mozzarella balls among 4 large plates or bowls.
3. Bring chicken stock to a boil in a saucepan. Add salt, sprinkle in polenta, and stir constantly for 5 minutes. Turn off heat.
4. Stir in butter and cut basil leaves. Stir in a little hot water if polenta is too thick to pour. Pour polenta over mozzarella, spoon on about 1 1/2 cups of the pasta sauce, arrange sausages on top of polenta, ladle 1/2 cup of the tomato sauce around edge of polenta, and sprinkle on Parmigiano Reggiano. Add a sprig of basil to each plate. Serve at once.
Chunky Tomato Sauce:
1. Heat olive oil in a large saucepan over medium-high heat. Add onion and sauté until just beginning to brown, about 6 minutes. Stir in garlic, and continue cooking for 1 minute. Stir in tomatoes, tomato paste, water from can, oregano, basil, bay leaf, brown sugar, if tomatoes are acidic or sharp, salt, and pepper, and bring to a boil. Reduce heat and simmer partially covered for 20 minutes, stirring occasionally. If sauce is too thick, add a little more water.
Recipe courtesy of D'Artagnan
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