|Braised Chicken and Italian Sausage over Soft Polenta|
served with Brussel Sprouts Two Ways
My logic went something like this: cheesy polenta, will go with spicy italian sausage, too much sausage will overpower polenta, how about chicken, chicken is not rich enough in flavor, how about sausage and chicken together, braised, in white wine and tomatoes, yes. As I had hoped, the polenta soaked up all the complex flavors of the braising broth and was absolutely perfect.
My secret to making perfect polenta is the use of parmigiano-reggiano. While parmesan is the same cheese but produced outside of those original Italian cities, parmigiano-reggiano is held to much stricter aging standards. Thus, using this specific cheese gives a sharper taste to the polenta. Try it, and you will become a believer like me.