Main Dishes
**Stew**
A: 2 Tbl good quality olive oil
16 oz Portuguese sausage, diced into 1/2" pieces
B: 1 can (14.5 oz) fire-roasted diced tomatoes, juice and all
1 pint (2 C) cherry tomatoes, halved
C: 1 zucchini, diced into ½" pieces
1 Tbl dried parsley
1 tsp rubbed sage
4 lg cloves garlic, minced
¼ C (=3 large leaves) minced thick-leafed oregano
Freshly ground pepper (~1/4 -3/8 tsp)
Pinch cayenne pepper
2 Tbl sun-dried tomato bruschetta
2 Tbl olive tapenade
D: 1 can (15 oz) cannellini beans, drained and rinsed
[OP: 2 C frozen tiny green beans, chopped into 1" pieces]
**Polenta**
A: 4 C water
1 tsp salt
B: 1 C polenta
C: 2 Tbl butter
2-3 Tbl heavy cream
¼ C shredded Parmesan cheese
**Stew**
Heat oil & lightly brown sausage.
Add B & cook down until almost dry.
Add C & simmer ~5 min.
Add D & simmer 10-15 min., adding water as needed to avoid sticking.
Adjust seasoning, and adding salt if needed.
Serve over polenta.
**Polenta**
Bring A to boil.
Gradually sprinkle in B, stirring steadily.
Boil 2 min. on medium heat, stirring, then cover and cook on low 8 min. [Repeat 1-2
times, as needed.*]
Stir in C, then cover and let sit 10 min. or until time to serve.
*Polentas vary considerably; some cook in just 10 min (=no repeats), while others need two full
repeats (=a total of 30 min); adjust this recipe to align with packages directions.