Creamy Cheesy Polenta with Spicy Sausage and Pepperoni Gravy

Serves 8-10

3	cans 796 ml Pastene Ground Kitchen Ready Tomatoes with Spices
¾ cup	Pastene Extra Virgin Olive Oil
2 ½ Tbsp	fresh garlic, minced
½ cup	chianti red wine
1 ½ Tbsp	sugar
1 tsp	red pepper flakes
15	fresh basil leaves
2 lbs	hot Italian sausage
1	stick pepperoni, about a ½ lb, skin removed
9 ½ cups water	water
	black pepper to taste
	garlic salt to taste
	salt to taste
3 cups	instant polenta
3 Tbsp	whole milk ricotta cheese
2 cups	light cream
¼ cup	romano cheese, grated
¼ cup	parmesan cheese, grated
2 Tbsp	fresh chopped parsley

Prep time: 15 minutes | Cook time: 5 ½ hours

To prepare the Spicy Sausage and Pepperoni Gravy:

On medium heat, add 6 tablespoons of olive oil into a large pot. Add in the garlic and red chili flakes. Sauté until the garlic is lightly browned.
Add the tomatoes and then fill each can ¼ of the way with water and add the water into the pot.
Add the wine. Season to taste with garlic salt and cracked black pepper. Add basil and mix well.
In a large frying pan or skillet on medium-high heat, warm 6 tablespoons of olive oil and add in the sausage.
Sear the sausage on both sides until golden brown and par cooked and remove sausage from the pan and slice into 1 inch pieces. Cut cut the pepperoni into 1” thick pieces.
Add the sausage and juices into the gravy as well as the pepperoni.
Reduce your heat to low and simmer the gravy for 5 hours, stirring regularly.

Preparing the Polenta:

Bring 8 cups of salted water to a rapid boil. Add in the polenta, constantly whisking.
Turn off the heat and slowly add in the cream continuing to whisk.
Next, fold in the ricotta cheese and mix well.
Season to taste with salt and pepper.
Next, fold in parmesan and romano cheese and mix well.

Serve by adding the polenta to a dish, top with the gravy and both grated romano and parmesan cheese. Garnish with fresh chopped parsley and ENJOY!

By: ALEXIA “U had me at Kitchen”

Extra Virgin Olive Oil