Fried Polenta with Spicy Italian Sausage Pasta Sauce

Makes 6 servings

Ingredients:

• 4 tablespoons any Olive~Me & Co EVOO, divided (perhaps try Habanero or Basil olive oil instead)
• 2 tbs butter
• 3-6 cloves garlic, minced  (to taste)
• 4 Italian sausages – removed from casing
• 4 green onions, diced
• 1/2 red pepper, chopped
• 1 zucchini, diced
• 1 package mushrooms, halved
• 1 tube of ready to heat polenta
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• fresh parsley, chopped, to taste
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can stewed tomatoes  (with juice)
• 1 (6 ounce) can tomato paste
• 1/2 cup red wine
• cayene pepper (to taste)
• 2 tablespoons white sugar
• salt,  to taste
• 1/2 cup water (if needed)

Directions:

Sauce:

1.  Heat olive oil in a large skillet or dutch oven over medium-high heat. Saute garlic 1 minute. Place sausage in skillet with garlic until browned.
2. Stir in mushrooms, basil and oregano; cook 5 minutes. Stir in tomato sauce, stewed tomatoes and tomato paste. Then add red wine, zucchini, red peppers, cayenne, green onions, parsley,  and sugar. Season with salt, to taste. Reduce heat to low and simmer for 1 to 3 hours (add water if sauce is too thick).

Polenta: (begin 20 min before sauce is ready)

1. Run sharp knife under hot water, then slice polenta into 1/2 inch slices (3 per serving)
2. Heat 2 tablespoons oil and 1 tablespoon butter in a large non-stick pan, over medium heat until bubbling.
3. Place 4 – 6 slices of polenta into pan and heat on both sides until lightly browned (the longer you cook them, the crispier the result).
4. Place three slices  of polenta onto each plate and spoon sauce over the top

 Serve with garlic bread or toasted baguette.