Breakfast Polenta with Chorizo and Queso Fresco

From the kitchen of One Perfect Bite...It was another busy day. The boys climbed Spencer Butte this morning and spent the afternoon picking berries for a pie and a flognard. Between adventures we stopped back home for this delicious pizza-like polenta that has a Southwestern flair. I made the polenta earlier in the day and spread it in a pan, so we could cut, rather than spoon it onto plates. The rest of the assembly is quite easy and the finished dish was scarfed down by our hungry boys. The recipe for this first appeared in Bon Appetit magazine and I like it well enough to keep it in my recipe rotation, usually serving it for brunch or a light supper. A few ingredient substitutions can be made. Coarse yellow cornmeal can be used in place of polenta and any spicy sausage can be used if you are unable to find chorizo. It's best, however, to use cherry tomatoes for the sauce. Other varieties can add too much liquid to the topping and take longer to cook as well. I know that those of you who try this will like it. Here's the recipe.

Breakfast Polenta with Chorizo and Queso Fresco...from the kitchen of One Perfect Bite, courtesy of Bon Appetit Magazine

Ingredients:
1-1/3 cups crumbled queso fresco or feta cheese (about 6 ounces)
1/2 cup chopped fresh cilantro
3-1/4 cups water
1 cup polenta (coarse yellow cornmeal) or regular cornmeal
1 1-pound bag frozen yellow corn kernels, thawed
1 pound fresh link chorizo sausage, casings removed
1 pound cherry tomatoes (about 3 1/2 cups)

Directions:
1) Preheat oven to 425°F. Toss cheese and cilantro in small bowl. Mix 3-1/4 cups water, polenta, and corn kernels in 13x9x2-inch glass baking dish. Sprinkle generously with salt and pepper and stir to blend well. Bake until water is absorbed and polenta is tender, stirring once, about 25 minutes.
2) Meanwhile, break chorizo into small pieces and saute in a large skillet over medium-high heat until browned, about 6 minutes. Add cherry tomatoes to skillet. Cover, reduce heat to medium, and simmer until tomatoes soften, about 6 minutes. Uncover; crush some tomatoes with fork. Simmer until tomatoes release juices and sauce thickens slightly, about 10 minutes. Spoon or cut polenta into squares and put on individual serving plates. Top each with a portion of chorizo mixture, then cheese mixture. Yield: 4 servings

You might also enjoy these recipes:
Mamaliga Baked with Cheese - One Perfect Bite
Oven Baked Polenta - One Perfect Bite
Spoon Bread with Leeks and Gruyere Cheese
P Is for Polenta - The Duo Dishes
Crispy Polenta with Fresh Corn and Aged Cheddar Cheese - Whisk: A Food Blog
Polenta with Mushroom Duxelles - Vino Luci
Creamy Polenta with Sausage - The Diner's Journal
Polenta Lasagna with Mushrooms Bechamel - Retro Food
Bacon Sage Polenta - The Blue Kitchen

Potato Tart

From the kitchen of One Perfect Bite...I've been looking for something that I could serve with eggs on a leisurely Sunday morning. This creation is basically a breakfast pizza that uses thin sliced potatoes as its crust. The concept of potato pizzas is not new, and the ingredients used to make them are as varied as the cooks who assemble them. I've used the most simple of ingredients to assemble mine and this particular version is much like an Italian tomato pie. I have another version that uses ingredients associated with Mexican cooking for a pie with a more south of the border flair. The basic difference between the two is the type of cheese and sausage used to assemble the pie. This is not the easiest of dishes to prepare. It requires a lot of peeling, slicing and dicing that will be off-putting to some, but much of the work can be done prior to assembly if a little care is taken with ingredient storage. The potatoes are the real culprit. They'll begin to oxidize and turn gray soon after they're sliced. I've found this can be prevented if they are covered with acidulated water and refrigerated. Simply add a tablespoon of lemon juice to the water covering the potatoes to hold graying at bay. The potatoes and tomatoes must be as dry as possible before they are baked. I use a mandolin to slice the potatoes. It's not necessary to slice them this way, but you will get more uniform slices if the proper equipment is used. When I make this tart, I prepare all the ingredients ahead of time and don't do any assembly until I'm ready to begin cooking. I have a friend who assembles and cooks the tart the night before she plans to serve it. She reheats it a microwave just before serving. I must admit it tastes just fine when prepared this way, but color and texture are affected. Bob and I had this for a late breakfast this morning. I topped our slices with eggs, fried for him and poached for me. It was a quite pleasant way to begin the day. Here's the base recipe.

Potato Tart...from the kitchen of One Perfect Bite

Ingredients:
1 tablespoon olive oil
1/2 pound smoked garlic sausage, thinly sliced
1 pound Idaho potatoes, peeled and thinly sliced
1-1/2 pounds Roma tomatoes, cut in 1/2-inch slices
1/4 teaspoon dried oregano
1 teaspoon Kosher salt
1/4 to 1/2 teaspoons coarsely cracked black pepper
1-1/4 cups shredded Provolone cheese
1/4 cup Grated Parmesan cheese

Directions:
1) Preheat oven to 400 degrees F. Spray a 9 x 13 x 2-inch pan with nonstick spray. Set aside.
2) Heat oil in a 12-inch skillet. Add sausage and cook for 3 minutes, turning occasionally. Remove from pan with slotted spoon and transfer to paper toweling to drain. Working in batches, add potatoes and cook until tender and lightly browned, about 5 minutes. Remove from skillet and spread in prepared baking pan. Top with sausage. Cover with sliced tomatoes. Sprinkle with oregano and salt and pepper. Spread grated cheeses over tomato layer.
3) Bake for 25 minutes. Let sit for 10 minutes before cutting into serving pieces. Transfer carefully to individual plates. Yield: 4 to 6 servings.

You might also enjoy these recipes:
Potatoes Anna - One Perfect Bite
Savory Roasted Potatoes for a Crowd - One Perfect Bite
Caramelized Potatoes - One Perfect Bite

Meatball Sub with Homemade Sicilian Sausage

From the kitchen of One Perfect Bite...We raised our children in a community that had a small Italian conclave. We lived in the area for several years before I even knew it was there. I happened on it following an article I'd read about a procession being held by the congregation of the church which was the cornerstone of this community. I've always been fascinated by the process that leads to the assimilation of immigrant populations and was intrigued that a group of people in a community so urbane and close to New York City still held to the old ways. I attended the procession and watched a group of mostly elderly people march, barefoot, in a procession on a very hot day to honor the patron saint of their church. It's hard not to be touched by this kind of devotion. I decided to walk through the area to better acquaint myself with the community and the folks who lived here. I turned off the artery on which the church was located to find myself on what should have been a small quiet street. It was neither. It was a lined on both sides by small family businesses that appeared to be thriving. There were several delis, a pork store, some restaurants and a large bakery. You knew immediately that you were in a miniature version of Little Italy. Similar Jewish communities are marked by the aroma of pastrami and dill. Here the air was redolent with cheese and salami and the mind numbing fragrance of bread baking in basement ovens. I fell in love immediately and it was here that I eventually learned about the regional sausages of Italy. Many years before this, I had tasted fresh sausage made in the kitchen of Mama S. Her sausage was wonderful but what I sampled here had gorgeous flecked color and a taste of fennel and cheese that, once tasted, would never be forgotten. It was here that I learned how to make Sicilian sausage. It's very easy to do if you're willing to forego casings. I forgo casings. I usually keep a supply of Sicilian sausage in my freezer. We use it for subs, pasta and pizza. Today's recipe is really for sausage, but before I get into that, I want to tell you about the sub sandwich in the picture. It starts with a wonderful, lightly toasted roll that has been hollowed out to hold the meatballs. The meatballs are covered with a spicy marinara or puttanesca sauce and then topped with grated provolone before being given a quick turn under the broiler to melt the cheese. One bite of this sub will take you to Mount Etna. The secret is the meatballs. The secret to the meatballs is fennel. Here's the recipe.

Sicilian Sausage ...from the kitchen of One Perfect Bite

Ingredients:
2-1/2 pounds coarsely ground pork butt
1 cup Romano cheese
1/2 cup red wine
2 large cloves garlic, minced
2 tablespoons fennel seed
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped red bell pepper
1/4 cup chopped yellow pepper
1 small bunch Italian parsley, chopped

Directions:
Combine all ingredients in a large bowl. Mix well. Form into meatballs using a tablespoon or scoop. Sausage may also be formed into patties. Yield: 36 meatballs.

Homemade Breakfast Sausage

From the kitchen of One Perfect Bite...I happened on Jane Grigson's book "Charcuterie and French Pork Cookery" back in 1974 and became an instant admirer. It was an alchemy of sorts. Curled into my favorite chair, warmed by the fire, I turned page after page and was transported incrementally to the wood-fired stove of a French farm kitchen and the wondrous world of charcuterie. I began with pate and moved slowly on to andouille and the boudins, blanc and noir, and ended, finally, with a cassoulet so delicious it made eyes cloud and mist. I no longer make pate, or, for that matter, cassoulet, but every so often I set dietary concerns aside and ready a batch of sausage for the breakfast or dinner table. I suspect that your holiday menu has been set in stone for several weeks now, so, rather than reinvent the wheel, I thought I'd use these few days before the feast to speak of other things. Today it's breakfast sausage for the family or guests with whom you'll share the holiday. Simple. Easy. Delicious. The patties can be made well ahead of time and frozen. They can be baked to feed a gang or grilled to feed just two. While I prefer to grind the meat I use, the sausage can be made with the ground pork you'll find in the supermarket. This recipe uses no exotic spices and you probably have everything you need in your pantry. Here's the recipe for this crowd pleaser.

Breakfast Sausage...from the kitchen of One Perfect Bite

Ingredients:
2-1/2 pounds ground pork
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon ground sage
1 teaspoon ground thyme
1/4 teaspoon ground allspice
1 tablespoon brown sugar
1/2 teaspoon ground nutmeg
1/4 to 1/2 teaspoon cayenne pepper

Directions:
1) Combine salt, black pepper, sage, thyme, allspice, brown sugar, nutmeg and cayenne pepper in a small bowl. Mix well.
2) Pat ground pork into a 12 x 18-inch rectangle. Sprinkle spice mixture evenly over pork. Mix well. Using a scoop or 1/4 cup measure, form patties about 1/2-inch thick. Place on a tray. Refrigerate for up to a week or freeze for up to 3 months. Yield: 21 patties.
3) To pan-fry, saute patties over medium-low heat in a non-stick pan, about 7 minutes per side.
4) To bake, preheat oven to 400 degrees F. Arrange patties on a baking sheet and bake for 15 to 18 minutes, or until center is no longer pink.

You might also enjoy these links:
Ryan's Recipe Blog - Taste Festival Sausage Making
Pork, Knife and Spoon - Making Sausage - A Primer
Italian Chef Blog - Fresh Italian Sausage

Arroz con Pollo

Only serendipity can explain how this treasure made it from Latin America to my permanent recipe roster. About a decade ago I was asked to participate in a cooking demonstration for folks receiving food stamps. The dish, obviously, had to be inexpensive and easy to prepare, but I also wanted to come up with something that fell outside the pale of the usual "101 Ways to Cook" recipes. I was thumbing through an unfamiliar magazine looking for inspiration when I stumbled on this recipe by Sarah Jay. It is a no longer buried treasure, and that unfamiliar magazine went on to become a must read --- Fine Cooking. I've served this dish to friends and family for years now, and chances are if you've eaten at my table you've had this at least once. One caution - be sure to remove the skin from the chicken. While the bones help define the shape of chicken pieces, exposure to steam and stock will cause the skin to become limp and unappealing. Arroz con Pollo stole the show at the demonstration and it has remained a favorite of mine. All the ingredients are readily available and it is still inexpensive to prepare. I know you'll like this one. It's great family fare.

Arroz con Pollo

Ingredients:
2 tablespoons olive oil; more as needed
6 - 8 bone-in, skinless chicken thighs, liberally seasoned with salt and
pepper, then lightly dredged in flour
1/2 to 1 pound sweet Italian sausage, cut in 2-inch pieces
1 small onion, chopped
1 medium green or red bell pepper, cut in 1/2-inch dice
4 cloves garlic, minced
1 teaspoon ground cumin
1/4 teaspoon sweet smoked Spanish paprika(optional)
1/4 teaspoon chili powder
1/2 teaspoon ground turmeric
1/2 cup peeled, fresh or canned crushed tomatoes
1/2 cup dry white wine or beer (optional)
1 bay leaf
2 cups medium-grain rice
2-1/4 cups chicken stock or water

Directions:
1) Saute chicken in a large (12-inch) skillet until golden on all sides, about 7 to 10 minutes. Transfer chicken to a platter.
2) Saute sausage until browned, about 3 minutes. Transfer sausage to platter. Pour off and discard excess oil, leaving about 1 tablespoon in pan.
3) Saute onion, pepper, and garlic until softened, about 5 minutes. Return chicken and sausage to pan; add cumin, paprika (if using), chili powder, and turmeric, and cook for 1 minute, stirring to distribute spices. Add tomatoes, wine (if using), and bay leaf and cook for another 2 minutes.
4) Add rice and water. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the rice is done and liquid is absorbed, about 25 minutes. Lightly toss mixture; let sit for 5 minutes before serving. Yield: 4 to 6 servings.

Penne with Sausage and Peppers

On the day we delivered our youngest to her college dorm I dried my tears and made a promise to myself - I swore I'd never again sit in a moving vehicle with anyone who was under voting age. No more bickering or piercing music. No stray socks or eau de young athlete. Just Bach, van Morrison and me. I was, of course, infirm of purpose and as the grandbabies arrived I reneged. Well, I'm going to try the promise thing again. When the polls close tomorrow, I plan to swear off the telephone. You know how your right hip protrudes more than the left from hefting babies on that side? Well, my neck is beginning to skew right. For better or worse, I'm a political junkie and I've been on the phone - for 10 months now - trying to persuade folks to support my candidate. I am philosophically bound to the professor and while I admire the courage of the warrior I could not vote for him. I shared that and my reasons with all the folks I talked to. The best part of these past ten months has been the people, particularly the young people, I've met. I'm a product of the movements of the sixties; heady, special times when people felt empowered and believed they could change the world. And we did - a little - but the promise of that time was never fully realized and many of us were left with the feeling that our generation had the last of the wine. We were wrong. Something is happening; the air is charged and you can feel the static as the torch is finally passed to those who, hopefully, will finish the work that was left undone and take up that which has yet to be addressed. That whispered Yes We Can has become a roar, so, I'll be on the phone for two more days and because those with whom I share the phone bank have to eat I won't come empty handed. This casserole x 4 will feed the multitudes and make them smile. It's easy, cheap and delicious. Give it a try!

Penne with Sausage and Peppers

Ingredients:
1 tablespoon olive oil
1 pound sweet Italian sausage
1 cup thinly sliced onion
1 large red bell pepper cut in 1/2 x 2-inch strips
1 large yellow bell pepper cut in 1/2 x 2-inch strips
1 large green bell pepper cut in 1/2 x 2-inch strips
3 cloves minced garlic
1 can (15-oz.) Italian stewed tomatoes, pureed
1 teaspoon dried oregano
1 teaspoon dried fennel seed
Salt and pepper to taste
3 tablespoons kosher salt
1 pound penne
About 1 cup pasta water
Chopped parsley or basil

Directions:
1) Heat olive oil in a very large skillet until it shimmers. Add sausage and brown. Remove sausage and cut on the diagonal into 2-inch pieces. Return to skillet. Stir in onion and saute until softened, about 5 minutes. Add red, yellow and green peppers; cook until softened, about 5 minutes. Add garlic and cook for 1 minute longer or until fragrant. Add pureed stewed tomatoes , oregano, and fennel seeds. Bring to a simmer; cook for 15 minutes. Season with salt and pepper to taste. Keep warm.
2) Bring 6 quarts of water to a rolling boil in a large pot. Stir in 3 tablespoons salt and the penne. Cook until tender but firm, about 9 to 11 minutes. Drain the pasta, reserving 1 cup of the cooking water.
3) Add the pasta to the skillet containing the sausage and peppers. Toss to coat penne with sauce. If the pasta appears dry add pasta water, a tablespoon at a time, to create a smooth, clinging sauce. Garnish with chopped parsley or basil. Yield: 4 to 6 servings.

Fusilli with Fennel, Sausage and Wine

Patricia Wells captures the soul of regional French cooking and transforms the ingredients of the French countryside into recipes that will work as well in your kitchen as they do in mine or hers. Here, she marries well-flavored sausage with a kiss of fennel and binds them together in a rich wine reduction that is tossed with pasta and a mixture of egg and cheese - carbonara style - just before it's served. The shimmering sauce clings to the pasta and your first bite reveals flavor that rarely comes from a sauce so spare and easy to prepare. Gather friends, uncork the wine and enjoy this simple pasta feast.Your evening will be memorable.

I've sent this recipe to Presto Pasta Nights sponsored by Ruth at Once Upon A Feast. This week's guest host is Melissa at The Cooking Diva.

Fusilli with Fennel, Sausage and Chianti

Ingredients:
1 tablespoon olive oil
1 pound sweet Italian sausage, casing removed, broken into small pieces
1 to 3 teaspoons fennel seeds
3 tablespoons concentrated tomato paste (from a tube)
2 cups Chianti or other dry red wine
2 eggs, at room temperature
1/4 cup freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper to taste
3 tablespoons kosher salt + salt to taste
1 pound dried fusilli or penne
About 1 cup pasta cooking water

Direction:
1) Heat olive oil in a very large skillet until it shimmers. Add sausage and brown. Stir in fennel seeds and tomato paste; blend well. Bring to a simmer; cook for 2 minutes to blend flavors. Add the wine; simmer, uncovered, until most of the wine cooks off, about 15 minutes. Taste for seasoning.
2) Place the eggs in a small bowl and whisk to blend. Whisk in the cheese and a generous grinding of pepper. Set aside.
3) Bring 6 quarts of water to a rolling boil in a large pot. Stir in 3 tablespoons salt and the fusilli. Cook until tender but firm, about 9 to 11 minutes. Drain the pasta, reserving 1 cup of the cooking water.
4) Add the pasta to the skillet containing the sausage meat. Toss to coat fusilli with sauce. Remove pan from heat. Pour in egg mixture. Working quickly, toss pasta with two forks to incorporate eggs and coat each piece of fusilli with the egg mixture. If the pasta appears dry add pasta water, a tablespoon at a time, to create a smooth, clinging sauce. Yield: 4 to 6 servings.