This recipe originally appeared in the article Polenta: A Poor Food That Endures in the December 2020/January 2021 issue of Dream of Italy. Ingredients 1 lb (400 g) coarse or medium coarse cornmeal for polenta, organic and stone-ground if possible 10-12 pork sausages (not spicy) 1 each of the following: onion, carrot, celery stick, fresh bay leaf, sprig of rosemary, clove 1/2 cup…
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