Then in a couple of days I thought about the rules of basic good cooking ( start with flavor, bring it to its best and add more flavor), and came up with this very tasty dish
Salsiccia e melanzane oltre la polenta (Sausage Eggplant over polenta)
1 lb Italian sausage, cut into small pieces
1 Sicilian eggplant, cut into cubes, salted and drained
3 red bell peppers, cut into chunks
3 plum tomatoes, cubed
1 lb button mushrooms, quartered
4 cloves garlic, de germed and sliced
1/4 cup olive oil
polenta ( warm or cooled and cut into squares)
In a large pot, heat the olive oil and cook the garlic until golden. Add the sausage and cook until golden, then add the sausage and brown on all sides. Next add the peppers and tomatoes and cook for about 5 minutes, or till they begin to release juice. Then add the mushrooms and eggplant, bring to a boil, cover and reduce heat to medium. Let cook for 30 minutes and serve over polenta
My way of making polenta may not be according to the book, but it works and is tasty. In a large pan I bring 8 cups of liquid to a rolling boil ( usually half chicken stock and half salted water) , and then whisk in 1 cup of yellow cornmeal- I use cornmeal because it is what I have on hand.Stir constantly and when the cornmeal begins to thicken I add a half stick of butter and continue to whisk. ( Some people add cheese, some people add cream, some add milk- there are a lot of variations). After a few minutes - a.k.a. my arm gets tired and I get bored with stirring- I pour it onto a greased cookie sheet to cool and cut into shapes OR I pour it into bowls to top with something. The cookie sheet method wins when I know dinner could well be delayed .
I'm sorry zucchini - it's not me. It's you !!! I can't say it's been fun. I will meet you again in muffins and as a salad, but you are never going to be included in hot dishes again.