On
a cold rainy night in Los Angeles there isn’t anything better to have for
dinner than Sausage and Polenta. The Polenta is thick and warm and the sausage
is cooked then added to a wonderful earthen Porcini Sauce. It is a very hearty
dinner. We get fennel sausages from McCall’s
Meat and Fish. Many times we have made the recipe Polenta con
Salsicce, (Polenta with Sausages) from The
Fine Art of Italian Cooking by Giuliano Bugialli. You can get this recipe
from our blog of: June
9, 2014. Click the date to get the recipe.
Since we were at McCall’s purchasing the sausage,
how could we resist the dessert? Damn they are good!
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