Spicy sausages with polenta from Country Kitchens (page 142) by Jocasta Innes

  • salt
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  • fine cornmeal
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  • Serves : 4-6

  • EYB Comments

    Make the polenta the night before or early in the morning. Can substitute Tuscan sausages for Italian sausages with herbs, pecorino cheese or cheddar cheese for Parmesan cheese, olive oil for corn oil, and canned tomatoes for tomatoes.

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Notes about this recipe

  • Eat Your Books

    Make the polenta the night before or early in the morning. Can substitute Tuscan sausages for Italian sausages with herbs, pecorino cheese or cheddar cheese for Parmesan cheese, olive oil for corn oil, and canned tomatoes for tomatoes.

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