Yield
Makes 4 servings

Serve poultry sausage and artichoke hearts with roma tomatoes, fresh herbs, and polenta.

How to Make It

Step 1

Pour 1 tablespoon oil into a 10- to 12-inch ovenproof frying pan (with sides at least 2 1/2 in. tall) over high heat; when hot, add sausages and turn until browned all over, about 5 minutes. Transfer to a board. Slice on the diagonal 1/2 inch thick.

Step 2

Meanwhile, add onion and garlic to pan (if no fat is left in pan, add a little more oil) and stir occasionally until they begin to brown, 4 to 5 minutes. Add wine, broth, and artichoke hearts; bring to a boil and stir occasionally until liquid is reduced by about half, 10 to 12 minutes.

Step 3

Add sausages, tomatoes, olives, rosemary, and oregano; bring to a simmer, lower heat, and cook, stirring often, 5 minutes. Add salt and pepper to taste.

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